Cranberry Dream Muffins Recipe | Nutritional Therapy for IBD

Ingredients

⅔ cup cassava flour

½ cup coconut sugar

¼ cup coconut flour

1 tsp baking soda

½ tsp cinnamon

¼ tsp ground ginger

¼ tsp sea salt

½ cup plus 2 tablespoons avocado oil

1 TBSP lemon juice

1 tsp vanilla

¼ cup cold water

½ cup fresh cranberries

¼ cup finely shredded, unsweetened coconut flakes

76 grams cassava flour

75 grams coconut sugar

32 grams coconut flour

1 tsp (5 ml) baking soda

½ tsp (2.5 ml) cinnamon

¼ tsp (1.25 ml) ground ginger

¼ tsp (1.25 ml) sea salt

148 ml avocado oil

1 TBSP (15 ml) lemon juice

1 tsp (5 ml) vanilla

59 ml cold water

55 grams fresh cranberries

15 grams finely shredded, unsweetened coconut flakes

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Dietary Therapies

AIP

MED

Dietary Requirements

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Soy Free

Recipe PDF

Instructions

Preheat the oven to 350°F (180°C).
Grease (or line w/ paper cups) 6 slots of a standard muffin tin and set aside.
In a medium bowl, add the cassava flour, coconut sugar, coconut flour, baking soda, cinnamon, ginger, and salt and stir to combine. Set aside.
In a large bowl, add the avocado oil, lemon juice, and vanilla and whisk to combine.
Add to the dry mixture, give it a little stir, and then add the cold water, using a spatula to stir only until the mixture is combined. Your batter will be much thicker and less wet than conventional muffin batter.
Fold in the cranberries and coconut flakes.
Use a spoon to fill each cup to the top (even heaping a little) with batter. These muffins don't rise much, so you can fill them more than usual (alternatively, if you want smaller muffins, you can make 9 instead of 6).
Sprinkle with a little sea salt and coconut flakes for garnish, if desired.
Bake for 30-35 minutes, or until lightly browned on the tops and a knife or toothpick inserted comes out clean. Allow to cool fully to develop the right texture. Can be reheated or enjoyed at room temperature.