Apple Cranberry Muffins
 
Prep time
Cook time
Total time
 
Serves: 36
INGREDIENTS:
  • 1 apple, finely chopped
  • ½ cup dried cranberries, finely chopped
  • Dry Ingredients
  • 2 cups sprouted spelt flour
  • 1 cup sprouted buckwheat flour
  • 1 cup almond meal
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 1½ teaspoon baking soda
  • 1 vanilla bean (or 1 teaspoon pure vanilla extract)
  • Wet Ingredients
  • 1½ cups unsweetened apple sauce
  • 1 cup unsweetened vanilla cashew milk (or any preferred nut milk)
  • 1 cup plain Greek yogurt
  • 1 cup Medjool dates, pitted and finely chopped (around 16-18)
  • ½ cup maple syrup
  • ¼ cup salted butter, softened (cultured if possible; or coconut oil for a dairy-free option)
  • 4 eggs
DIRECTIONS:
  1. Preheat oven to 375°. Line 36 muffin tins with parchment paper liners.
  2. Place all the dry ingredients in a large bowl and stir to combine.
  3. Place all the wet ingredients in a blender and blend until smooth. Pour the wet mixture over the dry ingredients and stir well until they are fully mixed together. Fold in the apple and cranberries until evenly distributed throughout the mixture.
  4. Scoop out the mixture evenly into the muffin tins, filling them around ⅔ to ¾ full. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted in the centre comes out clean.
  5. Place pans on cooling racks for 5-10 minutes. Once the muffins are cooled enough to touch, take them out of the pans and leave them to cool completely, directly on the cooling racks (leaving them in the pans can make the bottoms soggy). Store in an airtight container in the fridge for up to a few days and in the freezer for up to a few months.
Recipe by Love from the Land at https://www.lovefromtheland.com/apple-cranberry-muffins/