Vegetarian

Vegan Gluten Free Cranberry Almond Teff Muffins is for Breakfast.

Vegan Gluten Free Cranberry Almond Teff Muffins takes 45 minutes to prepare.

Vegan Gluten Free Cranberry Almond Teff Muffins takes 25 minutes to cook.

Vegan Gluten Free Cranberry Almond Teff Muffins makes 12 servings.

The ingredients for Vegan Gluten Free Cranberry Almond Teff Muffins are:

3/4 C Teff Flour
1/4 C Amaranth (grain, not flour)
1/2 C Rice flour blend (40% brown, 60 % white)
1/2 C Almond Flour
2 tsp. Baking Powder
1/2 tsp Baking Soda,
1/2 tsp Cinnamon, ground
1/2 tsp Salt
2 TBSP Ground Flaxseed Meal
3/4 C Unsweetened Vanilla Almond Milk
1/4 C Almond oil
3/4 C Apple sweetened tart dried cranberries
6 Stevia Packets
3/4 TBSP Xanthan Gum
1/4 C Honey

Here is how you make Vegan Gluten Free Cranberry Almond Teff Muffins:

Preheat oven to 350 degrees.Grease muffin pan and/or add muffin cups.Put the flaxseed into a container that can be covered. Add 6 TBSP boiling water, stir, cover, then let sit for 15 minutes. (This is your egg replacer)Mix dry ingredients. (leave out cranberries)Mix wet ingredients (includes egg replacer) Combine wet and dry, then add cranberries.Spoon into cups, then bake for 25-30 minutes.Let cool, then enjoy!Serving Size: Makes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user HMURRAY57.

The nutritional information for Vegan Gluten Free Cranberry Almond Teff Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 144.4

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 149.4 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 3.5 g
• Protein: 3.4 g

The dietary needs meet for Vegan Gluten Free Cranberry Almond Teff Muffins is Vegan