Gluten Free Cranberry Apple Muffins

** updated January 2, 2014**

A hearty and tasty muffin, good for a snack, or as an on-the-go breakfast bite.

Ingredients:

3 eggs
**1/4 cup honey
**1 TBSP cider vinegar
1/2 cup oil
1 TBSP lemon juice (fresh squeezed, not from a bottle)
1 tsp cinnamon
1/2 tsp sea salt
1 TBSP ground flax seed (optional, but definitely adds a healthy punch!)
1 cup brown rice flour
1/2 cup almond flour
**1 TBSP tapioca flour
**2 tsp baking soda
1 apple, peeled and chopped
1 cup cranberries
**1 banana 

Instructions:

Blend wet ingredients together well, then slowly fold in dry ingredients. When a smooth batter is formed, add in the apple and cranberries and give it a quick mix. Pour batter evenly into muffin tray. Makes 12 muffins. 

Bake at 350 degrees for 15-20 minutes. Be careful to not over bake! My limited experience with a rice and almond flour mix is that it can dry out or burn easily. Because of this I check the muffins after 15 minutes and then add a couple minutes at a time. Err on the side of sightly under baking, when a toothpick comes out not perfectly clean remove them from the oven.

This recipe might undergo some changes yet as I am still trialing them with a few variations. This is my favorite so far. Enjoy, and if you try it out and find something that works better, let me know!