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