‘Tis the season for all things gingerbread and cranberry! This delicious recipe for cranberry gingerbread muffins is a delicious way to get anyone in the holiday spirit. These muffins are vegan and gluten-free (although no one would ever know) and are packed with nutrients! Serve them up for breakfast or have on hand for a quick snack on-the-go.
I confess. I’m not a gifted baker, but sometimes, I’m just in the mood to bake somethin’, ya know? Case in point: I tested these recipes five times before they came out smelling and looking like perfection!
With just a few simple swaps in the pantry, these muffins pack a serious nutrition punch.
These cranberry gingerbread muffins are made with:
- Almond flour – a fantastic low-carb baking alternative that is made up of healthy fats, protein, vitamins (vitamin E, especially) and minerals
- Oat flour – a great source of fiber to help keep you satisfied (unlike traditional baked goods made with white flour)
- Molasses – a natural sweetener that provides calcium, magnesium iron and potassium
- Fresh cranberries – are full of antioxidants (think deep, rich hues) and vitamin C to boost the immune system
Since we are using mashed banana in this recipe, we are able to cut down on the amount of sweetener and oil used without compromising texture or flavor. Win!
A Few Tips Before You Get Started
Want in on a little measuring secret of mine? Anytime I’m measuring something sticky, like almond butter, honey or molasses, I’ll spray the measuring cup with cooking spray, first, to help it slide right out into the bowl!
For the fluffy, moist texture that you’re after when making muffins, be careful not to overmix the batter – just mix until everything is incorporated!
If you make these cranberry gingerbread muffins (or any other FitLiving Eats recipe) leave a comment below and let me know how you liked them. Don’t forget to tag #fitlivingeats on the ‘gram 🙂Print
- 1 flax egg (1 Tablespoon ground flaxseed + 3 Tablespoons water)
- 1/4 cup unsweetened almond milk
- 1 banana, mashed
- 1 Tablespoon apple cider vinegar
- 1/4 cup molasses
- 1/4 cup maple syrup
- 2 Tablespoons coconut oil, melted
- 1 1/2 cups almond flour
- 1 1/4 cup oat flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ginger
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup fresh or frozen cranberries
- Preheat the oven to 350 degrees.
- To make the flax egg, whisk the ground flaxseed and water in a small bowl and set aside for 5-10 minutes, or until thickened.
- Whisk the almond milk and apple cider vinegar in a small bowl and set aside.
- In a small mixing bowl, add the mashed banana, molasses, maple syrup, coconut oil, flax egg and almond milk/vinegar mixture. Whisk to combine.
- In a separate bowl, add your dry ingredients: almond flour, oat flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Whisk to combine.
- Make a well in the dry ingredients and pour in the wet ingredients. Gently mix until just combined, making sure not to over mix. Fold in the cranberries.
- Divide the batter evenly among 12 muffin cups and bake for 30 minutes, or until golden and firm to the touch. Remove from the oven and let cool for 10 minutes. Enjoy!