Gluten Free Cranberry Muffins

Based on my gluten free cranberry cake, these tasty cranberry muffins offer the same delightful experience of a sweet, moist crumb and soft, tart cranberries in every bite. Plus, it’s easier to serve these for breakfast – they are called “muffins,” after all.


Yield: 10 muffins


  • ½ tablespoon melted butter or coconut oil for muffin cups
  • 4 large eggs
  • ½ cup honey
  • 2 teaspoons vanilla extract
  • 1½ cups blanched almond flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 cup (90 grams) fresh cranberries


  1. Preheat oven to 325 degrees F. Line 10 muffin cups with liners and brush the liners with melted butter.
  2. In a large bowl, lightly whisk the eggs. One by one, whisk in the honey, vanilla, almond flour, kosher salt and baking soda. Fold in the cranberries.
  3. Using a standard, 4-tablespoon ice cream scoop, divide the batter among the prepared muffin cups.
  4. Bake until browned and set, and a toothpick inserted in one of the muffins comes out clean, about 30 minutes.
  5. Cool 5 minutes in pan on a cooling rack, then transfer to the cooling rack and cool 15 more minutes before enjoying.
  6. Store leftovers on an airtight container or a ziploc bag in the fridge. Briefly warm in the microwave (10 seconds per muffin) before serving.

Nutrition Per Serving

Serving size: 1 muffin; Calories: 188; Fat: 11g; Carbohydrates: 19g; Sugar: 15g;Sodium: 154mg; Fiber: 2g; Protein: 6g

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