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Cranberry Crumble Muffin

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

Cranberry Crumble Muffin

Ingredients

Batter

  • 1 cup Solgar Whey to Go strawberry protein powder
  • 1 cup gluten-free 1:1 baking mix
  • ¼ cup garbanzo & fava flour
  • 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

Instructions

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