AuthorMaria
Preheat oven to 375°F.
Add all ingredients (except cranberries) in order to a mixing bowl. (I found it helpful to pause and whisk after adding the coconut milk because I use the full fat version, which tends to separate in the can. Then proceed with the remaining ingredients.)
Stir to combine. Batter will be thick and doughy. (If using, fold in cranberries.)
Spoon batter into prepared muffin cups. Bake for 30 minutes, or until golden brown and crusty on top. Enjoy!
Ingredients
Directions
Preheat oven to 375°F.
Add all ingredients (except cranberries) in order to a mixing bowl. (I found it helpful to pause and whisk after adding the coconut milk because I use the full fat version, which tends to separate in the can. Then proceed with the remaining ingredients.)
Stir to combine. Batter will be thick and doughy. (If using, fold in cranberries.)
Spoon batter into prepared muffin cups. Bake for 30 minutes, or until golden brown and crusty on top. Enjoy!
Just wondering if I can use oat flour or even buckwheat flour instead of whole wheat?
Hi! I have not tried substituting oat or buckwheat flour in this particular recipe but I bake with both of those all the time, with good results. I think the buckwheat flour would work better than oat in this case. Please post again if you give it a try to let me know how they turn out! 🙂