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In a medium bowl, combine the flours, baking soda, baking powder and sea salt.
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In a large bowl, mix the sugar, maple syrup, add the egg replacement and mix well, then add the olive oil, and rice milk (or nut milk if you prefer). Then add the peanut butter and mix until smooth.
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Add the flour mixture and mix until just combined; add the chocolate chips and cranberries, and mix gently.
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Distribute the mixture equally into 10 lined muffin cups (you want it to be filled to the rim or slightly more), and bake at 375 F for approximately 25 minutes, or until golden on top and springy to the touch. Transfer to a cooling rack for 5 minutes.
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Unmold the muffins. Serve them warm or at room temperature. They’ll keep well at room temperature for a day or 2. You can easily put these in the freezer, or put them in a paper bag covered by a plastic bag with lots of small holes, and keep in fridge for up to 4 days.