Gluten Free Apple Cherry Cranberry Coconut Pecan Granola Muffin
Bursting with flavor and wholesome goodness, these Gluten-Free Apple Cherry Cranberry Coconut Pecan Granola Muffins are the ultimate treat for breakfast or snacking. Packed with nutrient-rich ingredients like diced apples, tart dried cherries and cranberries, crunchy pecans, and shredded coconut, these muffins offer a delightful medley of textures in every bite. Lightly sweetened with honey and made moist with unsweetened applesauce, they're a healthier option that's naturally gluten-free and customizable with your choice of dairy or non-dairy milk. Perfectly spiced with a hint of cinnamon and dotted with gluten-free granola for extra crunch, these muffins are both satisfying and energizing. Whether served warm straight from the oven or enjoyed as an on-the-go treat, they're a crowd-pleasing way to start your day!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 cup Granola (gluten-free)
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1 large Egg
- 0.5 cup Unsweetened applesauce
- 0.5 cup Milk (dairy or non-dairy)
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 1 medium Apple (peeled, cored, and diced)
- 0.25 cup Dried cherries
- 0.25 cup Dried cranberries
- 0.25 cup Shredded coconut (unsweetened)
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, granola, baking powder, baking soda, cinnamon, and salt.
In a separate medium-sized bowl, beat the egg lightly. Stir in the applesauce, milk, honey, and vanilla extract until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix; the batter will be thick.
Fold in the diced apple, dried cherries, dried cranberries, shredded coconut, and chopped pecans. Ensure the mix-ins are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 16.8 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 156 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
