Quinoa is often referred to as a grain, but it's actually a seed from the goosefoot plant! Quinoa flour is a great staple for gluten free, and grain free bakers because it has a nice consistency, and the flavor is mild enough so it can be easily masked when mixed with other ingredients. These cranberry muffins will attest to that!

(Yields 12 Muffins)

Ingredients:

• 2 cups quinoa flour (available here: http://bit.ly/1u9sYvx)
• 2 Tbsp psyllium husk fiber (available here: http://bit.ly/1p0p85X)
• 1 tsp baking powder
• 1/4 tsp Himalayan or sea salt
• 2 eggs
• 1/3 cup applesauce
• 1/3 cup maple syrup
• 1/3 cup low fat coconut milk
• 2 Tbsp coconut oil
• 1.5 cups dried cranberries (available here: http://bit.ly/1klfsSH)
• Omega Crunch Roasted Maple shelled flax for topping each muffin (available here: http://bit.ly/1l8QN0t)

Method:

Preheat oven to 350 F.

Line a muffin tin.

In a medium bowl, combine the flour, husk fiber, baking powder, and salt. Set aside. In a food processor, add the eggs, applesauce, maple syrup, coconut milk, and coconut oil. Pulse until all ingredients are well blended. Add the dry ingredients to the food processor and pulse until all ingredients are well combined. Spoon mixture into lined muffin tin, filling each liner to the top (don't worry about over filling because it won't rise like wheat flour). Sprinkle some maple shelled flax on top of each muffin before putting in the oven. Bake in preheated oven for 20-25 minutes or until toothpick comes out clean. Allow to cool.

Nutritional Info Per Muffin:

177 cals, 31g carbs, 5g fat, 4g protein, 9g sugar, 5g fiber

Recipe by Kitchen Caleigh