Cranberry Muffins

Cranberry Muffins

This recipe is adapted from Eat Beautiful!

3/4 c. Otto’s cassava flour (other brands are too starchy)
1/3 c. maple sugar
1/4 c. collagen peptides
3 T. coconut flour
1/2 t. baking soda
1/2 t. sea salt
1/2 t. lemon oil (optional), or lemon zest if tolerated
3 T. water
1 egg or 1 T. pastured beef gelatin
1/3 c. avocado oil
1/3 c. non-dairy milk of choice
2 t. apple cider vinegar
1/2 c. fresh or frozen cranberries

Preheat oven to 350 degrees F. Line a muffin pan with liners (this makes six muffins).
Stir together dry ingredients in a medium bowl. Whisk together wet ingredients in a small bowl. Stir wet ingredients into dry ingredients, gently adding in the cranberries.

Fill the prepared muffin liners. Bake for 22 minutes until they spring back when carefully touched.

Serve immediately or freeze.

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