Let me first say that I do not advocate going gluten free unless you have an actual gluten intolerance. Just because it’s gluten free does not mean it’s healthy! Gluten is a protein found in wheat, barley, oats, and rye which are all whole grains and packed with fiber and other nutrients. That being said, I have tried quite a few different gluten free baked products and have found that there always tends to be a chalky, grainy aftertaste to them. Therefore, I made it my mission to develop a gluten free muffin that was just as good as a normal muffin! Not only is this cranberry pumpkin muffin free of gluten but it is also low fat, high protein, and packed with Vitamin A.

Ingredients

Makes 12 muffins

1/2 cup rice flour

1/2 cup sorghum flour

2 tsp. pumpkin pie spice

1 tsp. baking soda

1/4 tsp. salt

1/4 cup granulated sugar

1/4 cup brown sugar

1 cup pumpkin puree

2 tbsp. canola oil

2 eggs

1/4 cup plain nonfat Greek yogurt

1/2 cup dried cranberries

Directions

Preheat overn to 350 degrees and grease a muffin pan with a canola oil based cooking spray or line with muffin cups

In a larger mixing bowl, combine rice flour, sorghum flour, pumpkin pie spice, baking soda, and salt

In a separate bowl, mix together both sugars, pumpkin, canola oil, eggs, and yogurt

Slowly incorporate the dry ingredients into the wet and once fully incorporated, fold in dried cranberries

Pour into muffin tins and bake for 20 minutes or until toothpick comes out clean

Nutrition Analysis, Serving Size= 1 muffin