Cranberry-Apple Spice Muffins (Gluten Free)

READY IN: 50mins




  • Preheat oven to 350 degrees. Grease or line two muffin pans (I like to do one regular 12 cup muffin pan and one large 6 cup muffin pan, this also works in a small loaf pan).
  • In a medium sized bowl stir together the filling ingredients.
  • In large bowl, mix together dry ingredients using a wire whisk. Stick your nose in and smell all the spices!
  • In a mixer, beat the eggs, then add the rest of the wet ingredients and mix well. (TIP: To keep the molasses from sticking to your tablespoon, rub a drop of oil in the inside and around the edges and it will slide right off!).
  • Turn mixer on low speed and add the dry mix a little bit at a time, mixing after each addition. Put mixer on medium-high speed and mix for about 15 seconds.
  • Add the filling ingredients and mix on low for about 15 seconds.
  • Spoon the batter into pans, filling halfway since muffins will double in height (I recommend using a rounded ice cream scoop).
  • Place a walnut in the center of each muffin (Sprinkle on brown sugar or crushed biscotti crumbs if you like).
  • Bake for 20-25 minutes. When done, leave in pans at least 5 minutes before eating.