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Cranberry Apple Muffins

Cranberry Apple Muffins
I seem to be on an endless quest to make desserts that don’t require additional fat or processed sugar. I am not opposed to those things, it’s just that my body is a little more forgiving of my age when I am considerate back to it. I also don’t want to live a life without the occasional sweet. These simple muffins are the perfect indulgence: full of wholesome goodness, aromatic spices and natural sweetness but they won’t make me feel cruddy later. (It’s a bonus knowing that my son loves them, too.) Give them a try.

Makes 12 - 14

1 T. ground flax
3 T. water
2 cups gluten-free all-purpose blend (or, if you are fine with wheat, use the flour you like)
1 t. baking soda
1 t. baking powder
1 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. cardamom
1/2 cup pure maple syrup
1/2 cup no-sugar-added applesauce
1 t. pure vanilla extract
1 1/2 cups chopped cranberries
1 1/2 cups chopped peeled, cored apples

Preheat the oven to 325 degrees. Prepare a muffin tray with paper liners.

In a small cup, mix the flax powder with the water until fully integrated. Let sit in the refrigerator for at least 15 minutes while you work on the rest.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cardamom.

In a medium bowl, combine the flax mix, maple syrup, applesauce, and vanilla, stirring until fully mixed. Pour in with the flour, then fold in the cranberries and apples. Gently stir together until fully mixed. Using an ice cream scoop or spoon, spoon the batter into the prepared pan.

Bake for 20 minutes and then rotate a half-turn to ensure even baking. Bake for 9 - 10 minutes more. Cool and enjoy!




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