Cranberry Crumble Muffin

Recipe

Essential Takeaways

  • Topped with a delicious cinnamon brown sugar crumble, these muffins are the perfect breakfast on the go.
  • The added apple sauce helps keep the muffins moist.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield:

Cranberry Crumble Muffin
INGREDIENTS

  1. Preheat oven to 350 degrees. Lightly grease muffin pan.
  2. Combine protein powder and 1-to-1 baking mix, fava flour, sugar, baking powder, soda, salt and xanthan gum; mix well for 1 min.
  3. Add to this the water, oil, vanilla, and applesauce and mix for 2 minutes.  Fold in the dry cranberries.
  4. Scoop into each muffin holder, about ¾ full.
  5. Combine crumb-topping ingredients and mix well until fully combined.  Add crumble to the top of each muffin.
  6. Bake for 30 minutes, or until golden brown and inserted toothpick comes out clean.
  7. Cool at room temperature (freeze for up to 2 months).

INSTRUCTIONS

Batter

  • 1 cup Solgar® Grass Fed Whey to Go® unflavored protein powder
  • 1 cup gluten-free 1:1 baking mix
  • ¼ cup garbanzo & fava flour
  • ⅔ cup coconut sugar
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp xanthan gum
  • ¼ tsp salt
  • ½ cup avocado oil
  • ¼ cup apple sauce
  • 1 tbsp vanilla extract
  • 1 ¼ cup hot water
  • ½ cup dried cranberries

Crumb Topping

  • ¾ cup rice flour
  • ¼ cup brown sugar
  • ½ tsp ground cinnamon
  • ¼ cup butter, room temperature

Products Used in This Recipe

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