*Adapted from Bunners Cookbook – Pumpkin Cranberry Muffins
This recipe is just insanely delicious and the muffins come out of the oven perfectly moist and tender with the cranberries just bursting with flavour. (the Bunners Cookbook is so fantastic btw for all gluten-free vegans or regular peeps). Adding squash to a muffin would never have been on my list a year ago.. but then again neither would sweet potatoes (enter Deliciously Ella’s sweet potato brownies that I now enjoy making) or zucchini (enter zucchini chocolate bread – SO delish), so I’ve come a long way. I hope you guys really like the recipe, it was a big hit when I brought it to some friends for brunch!
1 3/4 Cups Bobs Red Mill Gluten Free All Purpose Flour
1 1/4 Cup Coconut Sugar
1 Tbsp Baking Powder
1 Tbsp Cinnamon
1/2 Tsp Xanthan Gum
1/4 Tsp Sea Salt
1 Cup Butternut Squash Purée
1/2 Cup Coconut Milk
1/2 Cup Olive Oil
1 Cup Cranberries (fresh or frozen)
Preheat oven to 350F and line a 12 cup muffin pan with paper liners or grease each cup. In a large bowl, sift flour, then add sugar, baking powder, cinnamon, xanthan gum and salt. Whisk thoroughly.
In another bowl whisk the squash, milk, and oil. Pour the wet ingredients into the dry ingredients and mix using a spatula. Fold in the cranberries and let the batter sit for 10-15 mins.
Scoop the batter into your muffin cups. Bake for 20 mins or until a toothpick inserted in the centre of a muffin comes out clean. Let cool for 15 mins. These muffins will be good for up to 3 days in a sealed container, or freeze any remaining muffins for up to 2 weeks!