*note: you may substitute or include the berry of your choice, or use chocolate chips, nuts, chopped apples… you name it!


2 cups regular gluten free baking flour mix (can buy at organic food stores)
1/3 cup potato starch
1 teaspoon xanthan gum
1 tsp salt
5 tsp baking powder
1/4 cup sugar or sweetener of choice (this is the doubled recipe, but i don’t double the sugar)

1 egg 2 cups soy, almond, or rice milk
1/4 cup applesauce (you may want to use the sweetened version if you aren’t doubling the sugar)
1 tsp vanilla
2 cups of chopped dried or frozen cranberry pieces (i added a handful of blueberries for fun)


1. preheat oven to 400 degrees
2. mix dry ingredients
3. stir in liquids
4. add cranberries (or berries/nuts/etc. of choice)

*note: when mixed, should be normal muffin texture. if very watery, add more flour or a little potato starch

5. spoon batter into a greased muffin tin (i’m allergic to dairy so i use soy butter or olive oil)

*note: if you so desire, you can add a muffin topping, such as mixed soy/regular butter with a little flour, sugar, and brown sugar, for that crunchy topping people love…

6. bake 20-25 min (see note below)

*note: when muffins are removed from oven, they will be golden-browned on the outside, if not darker, but the inside may be somewhat gooey. however, they will firm up as they cool…

7. remove and cool on a wire rack
8. Ejoy! (these are particularly good with Earth Balance or a little agave nectar/brown rice syrup spread on top)

(yields 24 muffins)