Cranberry oatmeal muffins, gluten free

Ingredients

• 4 tbsp Rolled oats
• 40 ml Applesauce, unsweetened
• 30 ml Coconut milk
• 2 tbsp Coconut oil
• 250 g Gluten free flour mix
• 50 g Maple sugar
• 4 tbsp Walnuts, chopped
• 1 pcs Apple, cored, diced
• 4 tbsp Cranberries, dried, chopped
• 1 1/4 tbsp Cinnamon, ground
• 2 tsp Baking powder

Method

1. Prepare the topping; in a bowl, combine the rolled oats, 1tbsp coconut oil, 1tbsp cinnamon, and 2 tablespoons maple sugar. Place aside.
2. Preheat oven to 200°C and lightly oil, or line muffin tin with paper liners, and set aside.
3. In a large bowl, combine flour, baking powder, and remaining cinnamon.
4. In a separate bowl, add sugar, milk, applesauce, and remaining oil.
5. Blend until smooth and then add apples, cranberries, and walnuts.
6. Transfer the batter to the muffin tins.
7. Sprinkle topping evenly over each muffin.
8. Bake for 25 minutes, and then let cool for at least 5 minutes before eating.