AuthorLeah St John, CHNDifficultyBeginnerRating

These vegan gluten-free cranberry cornbread muffins are moist, light, tasty, and best of all, healthy. They can beautifully compliment a number of main dishes such as chilli, soup, or salad, but are also great by themselves, served a snack with a cup of warm tea.

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Yields12 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

 1 cup Bob’s Red Mill Gluten Free All-Purpose Flour
 1 cup cornmeal
 1 cup unsweetened non-dairy milk
 ½ cup dried cranberries
  cup unsweetened applesauce
 3 tbsp avocado oil
 2 tbsp ground chia seeds
 2 tbsp coconut sugar
 2 tbsp liquid sweetener of choice
 1 tbsp apple cider vinegar
 ½ tsp baking soda
 ½ tsp Himalayan salt

1

Preheat oven to 375 F/ 190 C, and line a 12-cup muffin pan with parchment baking cups.

2

Whisk the flour, cornmeal, coconut sugar, ground chia, salt, and baking soda in a mixing bowl.

3

In a separate bowl, add the milk, applesauce, cranberries, oil, liquid sweetener, and vinegar, and stir together.

4

Pour the wet ingredients in with the dry, and stir the mixtures together until well combined.

5

Use an ice-cream scoop to divide the mixture evenly between the baking cups.

6

Bake for 18-22 minutes, or until golden and a skewer can be inserted and comes out clean.

7

After removing from oven, let the muffins sit in the baking pan for 5 minutes.

8

Transfer to a cooling rack, and allow to cool for about 10 minutes before eating.

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Ingredients

 1 cup Bob’s Red Mill Gluten Free All-Purpose Flour
 1 cup cornmeal
 1 cup unsweetened non-dairy milk
 ½ cup dried cranberries
  cup unsweetened applesauce
 3 tbsp avocado oil
 2 tbsp ground chia seeds
 2 tbsp coconut sugar
 2 tbsp liquid sweetener of choice
 1 tbsp apple cider vinegar
 ½ tsp baking soda
 ½ tsp Himalayan salt

Directions

1

Preheat oven to 375 F/ 190 C, and line a 12-cup muffin pan with parchment baking cups.

2

Whisk the flour, cornmeal, coconut sugar, ground chia, salt, and baking soda in a mixing bowl.

3

In a separate bowl, add the milk, applesauce, cranberries, oil, liquid sweetener, and vinegar, and stir together.

4

Pour the wet ingredients in with the dry, and stir the mixtures together until well combined.

5

Use an ice-cream scoop to divide the mixture evenly between the baking cups.

6

Bake for 18-22 minutes, or until golden and a skewer can be inserted and comes out clean.

7

After removing from oven, let the muffins sit in the baking pan for 5 minutes.

8

Transfer to a cooling rack, and allow to cool for about 10 minutes before eating.

Gluten-Free Cranberry Cornbread Muffins
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