Spiced Apple Cranberry Muffins
Servings: 12 muffins
Ingredients
- 2 Tbsp nut/seed butter, (or cashew, or sunflower for nut-free)
- 1 tsp apple cider vinegar
- 1 cup applesauce, unsweetened
- 1/3 cup unrefined sugar, or less
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger, optional
- 1/4 tsp nutmeg, optional
- 1/8 tsp ground cloves, optional
- pinch sea salt
- 1 1/2 cup quinoa, cooked
- 3/4 cup whole grain flour
- 2 Tbsp walnuts, or sunflower seeds
- 1 apple, diced
- 1/3 cup dried cranberries
Instructions
- Preheat the oven to 350 degrees F.
- Whisk together the nut/seed butter, vinegar and applesauce until it’s smooth and creamy. Stir in the sugar, baking soda, spices and salt until fully combined. Stir in the cooked quinoa, making sure everything is fully mixed.
- Add the flour, folding it in until the batter is just mixed. Fold in the walnuts, apple and dried cranberries gently. Spoon the batter into 12 lined or greased muffin tins, and bake for 15-20 minutes.
- Let the muffins cool for a few minutes so that they set. They’re very crumbly when they fist come out of the oven. Then gently transfer them from the tins to a cooling rack.
- They’ll keep best (and be less tempting) if you put them in the freezer once they fully cool.
Nutrition
Calories: 121kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 119mg | Potassium: 118mg | Fiber: 2g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 0.9mg
