Gluten Free Cranberry Muffins
There back! Cranberries have been spotted in the stores. This is the time of year to make use of these tasty gems because they won’t last for long.
Every year I make Mary’s Cranberry Sauce from scratch and since I love it so much I always buy extra bags to toss in the freezer for the 8 months that you can’t find any in your local produce section. This year I’ve been so busy making other recipes that I had several bags left over and needed to use them up quickly so I could buy some fresh ones. Before I tell you what I discovered, let me refresh you on how cranberries can benefit your health.
Like blueberries, cranberries are high in antioxidants which are known to prevent cellular damage protecting us from disease and illness. Cranberries have been best known for their antibacterial benefits in fighting off urinary tract infections however their health benefits extend much further. Chemicals found in cranberries have been found to shrink tumors in lab tests, prevent plague from forming on teeth, and promote positive changes in cholesterol levels as well as the antibacterial properties mentioned above. This miracle fruit should be included in our diets frequently to help fight disease.
Although cranberry juice is a popular drink, it is often loaded with sugar and chemicals and doesn’t contain the high concentrations of the cranberry itself. Dried cranberries have been gaining in popularity but here again we find a lot of sugar added to them to make them sweet. So here is what I discovered and I’m really excited about this: cranberries by themselves, although tart, are really good especially in recipes. I made some cranberry muffins that are my new all time favorite muffin! I’ll be sharing them with you today. I also found that they are scrumptious just tossed into a salad. I’m planning on making a grain free version of these muffins soon so stay posted.
As January approaches, keep in mind that cranberries can disappear from the shelves and be gone until next October so be sure to buy several bags when they go on sale and stock up for the entire year. They freeze great and will keep all year. Once frozen you can defrost them first or prepare cranberry sauce from the frozen berries.
Gluten Free Cranberry Muffins
2 ripe bananas, mashed (could use applesauce instead if desired)
3 T egg substitute
1/2 cup gluten free flour
1 cup oats – I use Gluten Free Red Bobs
3 tsp baking powder
1 tsp cinnamon
1 tsp of stevia
1-1/2 cups fresh cranberries (or defrosted ones)
1/2 cup walnuts, optional
1. Preheat oven to 350. Line muffin tin with 12 paper liners or spray with a non stick cooking spray.
2. Combine all ingredients except cranberries into a blender and mix well.
3. Fold in cranberries and walnuts (optional).
4. Spoon a heaping tablespoon into each cup to evenly distribute. Bake for 25-30 minutes.
4. Remove muffins to a wire rack to cool. Can be frozen and later just pop in microwave to defrost or allow to sit out at room temperature.
Makes 12 servings. Nutritional info for muffins without the walnuts is below.
Fat: 1 g
Carbs: 12 g
Fiber: 3 g
Protein: 3 g
Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!