Gluten-Free Low Fat Cranberry Muffins
I am starting this week with tangy healthier Gluten-Free Low Fat Cranberry Muffins. The delicious and light cranberry muffins are flavoured with bursting fresh cranberries, buttermilk, cinnamon, ginger, lemon zest and vanilla. The buttermilk is used to replace butter keeping the muffins light and cutting back on saturated fats. To keep the muffins extra moist, I added a splash of heart-healthy olive oil.
are cranberries healthy?
I wanted to create a muffin that tastes good and one that has some health benefits. After all, food is thy medicine 🙂 We know that blueberries are healthy, a superfood we often use in muffins, such as these gluten-free blueberry muffin recipes. However, this may surprise you, cranberries are also considered to be a superfood rich in antioxidants. Cranberries are packed with vitamins, minerals and fiber. A serving of cranberries contains 22 percent of your daily recommended vitamin C and 28 percent of your daily recommended dietary fiber. Including cranberries in our diet will help promote healthy bodies.
what is buttermilk?
This may sound confusing, buttermilk sounds like it is made with butter? It is the opposite. Buttermilk is a fermented dairy drink. It is the liquid left behind after churning butter out of cultured cream. I cup of buttermilk contains 8 grams of protein, 28% of daily recommended calcium and is low in saturated fats. Buttermilk also contains riboflavin, also known as B₂. This vitamin helps support liver function by detoxifying your body of toxins. Typically a basic gluten-free muffin is made with 1/2 cup of butter, which is high in saturated fats and low in calcium. By replacing buttermilk for butter, the muffin is healthier, making this an easy choice.
this Gluten-Free Cranberry Muffin recipe couldn’t be easier,
This gluten-free muffin recipe is so simple to make. To make the batter, it takes virtually 10 minutes. What takes time is halving the cranberries 🙁 Starting with creaming the eggs with sugar. I recommend using a high-speed mixer. By using a high-speed mixer, the muffins will be light and airy. Add the wet ingredients and mix to combine. The dry ingredients are whisked, then add the halved cranberries to the flour mix. The cranberries have to be halved. This will allow them to burst in the batter, filling each muffin with fresh cranberry juices. I know cutting the tiny cranberries is tedious but well worth it and makes all the difference in the muffin flavour. Add the flour mix with the cranberries to the wet mixture and stir to combine.
Using a cookie scoop is probably the best way to fill the muffin cups. I never use anything else. And, always use parchment paper liners. This will keep the muffins from sticking to the paper, especially when they are low in fat. Once the muffin cups are filled, lightly sprinkle the tops with the remaining sugar. When the muffins bake, the sugar lightly caramelizes, giving the muffins a lightly sweetened topping. It is soo good! And that is all there is to it! A healthy-ish Gluten-Free Low Fat Cranberry Muffin one that includes calcium, protein, fiber and is filled with antioxidants. YUM!
If you are looking for healthier gluten-free muffin recipes, these are my three favourites!
*As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details
Leave a Comment
Add a Rating
Chai-Spiced Cranberry Zucchini Muffins – Gluten-Free
Most flavourful Chai-Spiced Cranberry Zucchini Muffins. I can’t tell you how delicious these gluten-free muffins are. They are moist and light, flavoured with chai spices, and the cranberries add a little tart flavour, making them so good! I used olive oil for fats and zucchini to keep them moist. You can’t tell that they are […] Read More
Gluten Free Oatmeal Raspberry Muffins
Gluten Free Oatmeal Raspberry Muffin… is possibly my all-time favourite muffin recipe. There is no added fat, refined sugar, dairy or eggs. The muffin is moist with a zesty flavour and subtle texture. Why serve plain oatmeal for breakfast when you can have this wholesome gluten-free oatmeal raspberry muffin. The healthy muffin is packed with […] Read More
Gluten Free Pistachio and Currant Muffins
Enhance your breakfast with pistachios and currants in these tasty, healthy oatmeal muffins. Pistachios are higher in protein, lower in fat and calories than other nuts and one of the few nuts that contain most of the nutrients essential for total health. Black currants contain four times more vitamin C than an orange and double […] Read More