Let me first say that I do not advocate going gluten free unless you have an actual gluten intolerance. Just because it’s gluten free does not mean it’s healthy! Gluten is a protein found in wheat, barley, oats, and rye which are all whole grains and packed with fiber and other nutrients. That being said, I have tried quite a few different gluten free baked products and have found that there always tends to be a chalky, grainy aftertaste to them. Therefore, I made it my mission to develop a gluten free muffin that was just as good as a normal muffin! Not only is this cranberry pumpkin muffin free of gluten but it is also low fat, high protein, and packed with Vitamin A.
Ingredients
Makes 12 muffins
- 1/2 cup rice flour
- 1/2 cup sorghum flour
- 2 tsp. pumpkin pie spice
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup pumpkin puree
- 2 tbsp. canola oil
- 2 eggs
- 1/4 cup plain nonfat Greek yogurt
- 1/2 cup dried cranberries
Directions
- Preheat overn to 350 degrees and grease a muffin pan with a canola oil based cooking spray or line with muffin cups
- In a larger mixing bowl, combine rice flour, sorghum flour, pumpkin pie spice, baking soda, and salt
- In a separate bowl, mix together both sugars, pumpkin, canola oil, eggs, and yogurt
- Slowly incorporate the dry ingredients into the wet and once fully incorporated, fold in dried cranberries
- Pour into muffin tins and bake for 20 minutes or until toothpick comes out clean
Nutrition Analysis, Serving Size= 1 muffin
