Ingredients for Gluten Free Apple Cherry Cranberry Coconut Pecan Granola Muffin
- Quick Oats
- Granny Smith Apples
- Almond Flour
- Dried Shredded Coconut
- 1/2 cup pecan halves
- Cherry Cranberry Pie Filling
- Palm Sugar
- Honey
- Hemp Seeds
- Ground Flax Seeds
- Chia Seeds
- Raisins
- Chocolate Chips
- Eggs
- 1/4 cup melted coconut oil
- 1 teaspoon cinnamon
- Ground Ginger
- Allspice
- 1/4 teaspoon salt
- Lemon, Zest Of
- Water
- 1/2 cup milk (dairy or non-dairy)
- Other Dried Fruit
- Nuts
- Seeds
- Vanilla Extract
- Zucchini
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How to Make Gluten Free Apple Cherry Cranberry Coconut Pecan Granola Muffin
- Preheat oven to 350°F (175°C).
- Toast 1/2 cup pecan halves in a cast iron skillet over medium-low heat for 5-7 minutes, stirring frequently, until fragrant and lightly toasted. Set aside to cool.
- In a large bowl, whisk together 2 cups gluten-free granola, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1 teaspoon cinnamon.
- Peel and core 2 medium apples (about 1 1/2 cups diced). Add the diced apples, 1 cup dried cranberries, and 1/2 cup dried cherries to the dry ingredients.
- In a separate bowl, whisk together 1/2 cup unsweetened shredded coconut, 1/2 cup milk (dairy or non-dairy), 1/4 cup melted coconut oil, 1 large egg (or flax egg), and 1/2 cup maple syrup or honey.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in the toasted pecans.
- Fill greased muffin tins about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. If the tops are browning too quickly, tent with foil.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
61g
Fat
23g
Carbs
9g
