by Abby Scharbach
My family and I are celebrating the Twelve Days of Christmas, but as we enjoy decadent holiday fare, I also like to make a few healthier treats as I anticipate New Year’s resolutions around the corner. If you ask me, nothing says “comfort” more than fresh-baked muffins from mama’s oven, and since going gluten- and dairy-free last summer, I’ve retooled many of our family’s favorite recipes to fit within our new diet.
This recipe is a variation of one from the Moosewood Restaurant New Classics cookbook, and I’ve made it countless times; it’s definitely a treat you can feel good about eating in the New Year. While the recipe yields at least 24 yummy muffins, it’s easy to halve it for a smaller brood. Sadly, I can’t speak to their shelf life — they never last more than a day at my house!
Cranberry Apple Walnut Muffins
In a stand mixer, blend:
- ¾ cup coconut oil, room temperature
- 1 cup sucanat (or maple syrup, which I prefer to honey; if you use liquid sweetener, you may have to add more flour)
- 2 eggs
- 1 ¼ cup whole fat milk (or coconut milk)
- 1 t vanilla
Gently mix in:
- 3 cups peeled and diced apples (this is how I purge the fridge of the older, bruised apples my kids haven’t eaten)
- 1 cup fresh cranberries, chopped (by hand or pulsed in the processor)
- ½ – 1 cup chopped walnuts
In a separate bowl, combine:
- 2 cups rice flour
- 2 cups almond meal
- ¼ cup coconut flour
- 2 t baking soda
- ½ t baking powder
- ½ t salt
- 1 t cinnamon
Pour the dry ingredients into the wet ingredients and gently fold. Mixture should be somewhat dry and lumpy. It won’t rise much, so fill your lined muffin cups to the desired height. Bake at 350 for 20-25 minutes, then allow to cool for 15 minutes before serving.
Because of the rice flour, the muffin is somewhat crumbly and reminds me of coffeecake. It’s perfectly sweet, though, with fruit and nuts in every bite.
Here’s to a delicious New Year!
Images: Abby Scharbach. Abby is a homeschooling mama of seven based in Baltimore, MD.