Ingredients:
- ½ cup gluten free flour
- 1 cup coconut flakes
- ½ tsp salt
- ¾ cup sugar
- ½ tsp baking powder
- 2 tbsp hemp protein powder
- ½ cup dried cranberries
- ½ cup water
- ½ cup soy milk
- 1 tsp vanilla extract
- The zest of 1 lemon
- 3 tbsp vegetable oil
Directions:
- Preheat oven to 350 F
- In a bowl, mix the dry ingredients: gluten free flour, coconut flakes, salt, sugar, baking powder and hemp protein powder
- Add in the water, soy milk, zest of lemon and vanilla extract
- Stir in the vegetable oil
- Add in the cranberries and gently stir
- Put the batter in a well-greased muffin tin and sprinkle the tops of each muffin with extra cranberries
- Bake for about 20 minutes or until a toothpick inserted into the muffin comes out clean
