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cranberry-apricot-muffins-gluten-free-dairy-free-recipe

Cranberry Apricot Muffins Gluten-Free Dairy-Free Recipe

Delicious gluten-free and dairy-free muffins with cranberries and apricots.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups gluten-free flour
  • 1 cup dried cranberries
  • 1 cup dried apricots, chopped
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup almond milk
  • ½ cup vegetable oil
  • 2 teaspoon vanilla extract

Instructions 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix the almond milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the dried cranberries and chopped apricots.
  6. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 18g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Keywords

Dairy-Free, Gluten-Free, Muffins
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