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Gluten-Free Mocha Cranberry Muffins



– 2 cups gluten-free oat flour – 1/2 tsp salt – 1 tsp baking powder – 1 tsp baking soda – 1 tsp cinnamon – 1/4 cup cocoa powder – 1/2 of a ripe avocado, mashed – 1/2 cup apple sauce – 2 (6 oz) containers of Real California Coffee Yogurt – 1 tsp vanilla – 1/2 cup sliced almonds – 1/2 cup dried cranberries, roughly chopped
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Preheat oven to 400 degrees. Beat together wet ingredients. Once mixed, stir in dry ingredients (except almonds and cranberries). Fold in almonds and cranberries. Stir until evenly distributed. Divide batter among 12 muffin tins (mostly filled to the top).

Bake for 35-40 minutes (or until a knife comes out cleanly form center of the muffins) at 400 degrees. Store in the refrigerator or on the counter and eat within 3-4 days!

Credit: Kaila Prouix – Healthy Helper

Per Order:

Makes 12 servings