Cranberry Muffins (gluten-free)

Serves 12
Prep Time: 30Minutes


Chocolate Chip Cookie Recipe
Chocolate Chip Cookie Recipe


Preheat oven to 350° and oil a muffin tin with avocado oil.

In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and sea salt.

Now add everything but the cranberries. (except the 2 tbsp of maple syrup). Stir until everything is combined.

Fold in the cranberries and pour evenly into the muffin tins. Bake for 2-22 minutes.

Remove from the oven and with a pastry brush, add the extra maple syrup to the top of each muffin and place back in the oven for 2 minutes. Remove from the oven, let cool and enjoy!


2 cups All Purpose Gluten-Free Flour
1/2 cup Coconut Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1/2 cup Avocado Oil (can also used melted coconut oil)
3/4 cup Unsweetened Almond Milk (or any plant-based milk)
2 Eggs
1/3 cup Maple Syrup (+ 2 tbsp )
2 tsp Almond Extract
2 cups Frozen Cranberries


Preheat the oven to 350° and add everything except the chocolate chips to a food processor. Mix for 1 minute.

Fold in chocolate chips.

Use a scoop and make even balls and lay them on a parchment-lined baking sheet.

Bake for 20 minutes. Remove and let cool on a cooling rack.

Cook an extra 2 minutes if you like your cookies crunchy.


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