½ cup + 1 tablespoons freshly ground flax seed (reduce this greatly)
4½ teaspoons ground cinnamon
1½ teaspoon gluten-free baking powder
1½ teaspoon gluten-free baking soda
1½ cup leftover homemade whole berry cranberry sauce
1/4 cup applesauce
½ cup + 1 tablespoons non-dairy milk
¼ cup + 2 tablespoons olive oil
4 tablespoons pure gluten-free vanilla extract
Preheat oven to 350F and line a 12 cup muffin pan with standard-sized muffin liners.
Combine dry ingredients in a small bowl. Set aside.
Whisk wet ingredients together in a large bowl.
Add dry ingredients to wet and mix until incorporated.
Divide muffin batter into prepared muffin cups.
Bake in preheated oven for 30-35 minutes, or until tops are lightly cracked and golden and toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to the cranberry but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed muffin.
Remove muffins from the pan and place on a cooling rack to cool.
Muffins can be stored for a few days at room temperature. Keep in the fridge to prolong time, or freeze in an air-tight container for up to 3 months.
I used the cranberry sauce from this recipe If you are allergic to coconut, feel free to replace the coconut sugar with cane sugar.