Gluten-Free Vegan Banana Cranberry Jam Muffins

🧂 Ingredients

• 2 cups gluten-free all-purpose flour

  see notes*
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 3 very ripe bananas
• 1/4 cup vegan butter

  I like Earth balance or regular dairy butter, melted
• 1 cup granulated sugar
• 1 tbsp apple cider vinegar
• 1 tsp pure vanilla extract
• 1/2 cup cranberry orange chia jam

  divided

Instructions

• 1 Preheat oven to 350F. Grease a muffin tin with cooking spray or line with
  cupcake liners. Set aside.
• 2 In a large bowl, combine gluten-free flour, salt, baking soda, baking powder and
  whisk to combine. In another bowl, mash bananas with a fork. Then add in melted
  dairy-free butter, granulated sugar, apple cider vinegar, and pure vanilla
  extract. Whisk to combine.
• 3 Add wet ingredients to the dry ingredients and stir to mix.
• 4 Fold in 1/4 cup of the cranberry orange chia jam, reserving the other half of
  the jam. Fold so that there are swirls of jam throughout the batter without
  completely mixing it in.
• 5 Spoon muffin batter into the muffin tin wells to get 12 regular-sized muffins.
  Add 1 tsp of the chia jam to each muffin well and swirl with a knife.
• 6 Bake at 350F for 23-25 minutes, until muffins are lightly browned on top and a
  toothpick inserted in the middle comes out clean.
• 7 Let cool for 5 minutes and then transfer to a wire rack to finish cooling.

Nutrition Info