Vanilla Cranberry Apple Muffin

Here’s a breakfast meal in a nutritious yet deliciously scrumptious muffin! With all of TeeChia’s super seeds made flavorful with apples, cranberries and Teeccino French Vanilla, you’ll be amazed that eating this nutrient dense can taste this good ~ not to mention filling. No need to add lots of extra ingredients because they’re all in TeeChia to begin with. Of course, we do recommend some extra dried cranberries to produce more fruity bites. The applesauce in this recipe not only enhances TeeChia’s apple nuggets but also keeps these muffins really moist and chewy. For a sweet treat, we used our favorite non-caloric sweetener, Swerve®, to make a vanilla icing that adds an extra sweetness on top of the muffins. By also using Swerve to sweeten the muffins themselves, we guarantee that you won’t get a sugar rush but you will get nutrients to boost your energy the way nature intended. Eat to your contentment knowing that every bite is good for you!
Course Baking



  • 1 cup TeeChia Cranberry Apple
  • 3/4 cup whole wheat or gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/4 tsp sea salt fine
  • 3/4 cup dried cranberries


  • 1 cup applesauce organic
  • 1/2 cup brewed Teeccino French Vanilla
  • 1 large egg or 1 Tbsp ground chia seeds soaked in 3 Tbsp water
  • 4 Tbsp butter melted or vegan margarine
  • 1/3 cup Swerve sugar replacement granular
  • 1 tsp vanilla extract


  • 1 Tbsp Teeccino French Vanilla
  • 1/2 tsp vanilla extract
  • 4 Tbsp Swerve Confectioners Sugar Replacement


  • Preheat oven to 375º.
  • Grease a muffin pan with oil or butter.
  • Sift the flour, baking powder, baking soda, cinnamon and salt together into a bowl.
  • Add TeeChia to the dry mixture.
  • In a large bowl, whisk the wet ingredients together until the egg is thoroughly blended.
  • Blend the wet ingredients into the dry ingredients until the batter is smooth.
  • Stir the cranberries into the batter and mix well.
  • Spoon the batter into the muffin tins. Fill each muffin holder to the top of the rim.
  • Bake 20 minutes until a toothpick comes out clean.
  • Mix together the icing ingredients. The icing should be able to dribble off of a spoon. Adjust the sugar to liquid ratio to achieve the desired texture.
  • Remove the muffins from the pan and place on a platter.
  • Dribble the icing over the top of the muffins.

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