Gluten Free Cranberry Walnut Muffins


Did anyone else stock up on cranberries while they were in season this year?  Well I’ve got a couple bags in the freezer that are calling my name!  This week I was craving those intensely flavored, tart berries.  They are a great source of vitamins A and C, antioxidants, flavonoids, and of course fiber.

This week I have been experimenting more with coconut oil and replaced my usual butter with it.  I was afraid the coconut flavor would take over, but boy was I wrong.  It was moist, delicious and hard to stop eating!

Cranberry Walnut Muffins

  • 1/2 cup coconut oil, warmed enough to be liquified
  • 1/2  cup honey
  • 5 eggs, at room temperature
  • 1/3 cup coconut flour, firmly packed  (+2 tablespoons reserve)
  • 1/2 almond flour, firmly packed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cranberries, frozen
  • 1/2 cup chopped walnuts
  1. Preheat oven to 325.
  2. Whisk together coconut oil, honey and eggs.
  3. Add the 1/3 cup coconut flour, almond flour, baking soda and salt.  Mix well to combine.
  4. In a food processor with the blade attachment, pulse frozen cranberries until roughly chopped.
  5. In a small bowl, toss chopped cranberries and walnuts in the reserved 2 tablespoons of coconut flour.
  6. Fold cranberry mixture into batter.  Do not over mix or batter will turn pink :)
  7. Scoop into muffin tins and bake.
  • 15-20 minutes for mini muffins
  • 25-30 minutes for regular muffins
  • 35-40 minutes for pie plate
  • 45-55 minutes for mini loaf pans, lower oven temperature to 300.

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7 Responses to Gluten Free Cranberry Walnut Muffins

  1. kell says:

    i cant wait to make these! looks so good and seems like a easy gluten free recipe for once!! usually there is a long list of a mix of million different flours and gums i dont have . . . so excited to see something i can actually go throw together right now for dessert!! thank you!!

  2. Red J9 says:

    I NEVER comment on blogs/webpages. EVER. But I am so excited to find your site and recipes that I am compelled to! I have been following the SCD diet for 6 months. (I now allow GF dark chocolate though, I broke at 4 months and had to have some.) I can’t wait to get baking using your recipes! I’ve tried so many almond flour recipes from a popular published book and they just don’t hold up to my tastes. But, whenever I use mixture of coconut flour and almond flour, I’ve always been pleased with the results, and am expecting great things from your recipes!

    • Michelle says:

      I’m glad you found me as well! I was hoping some SCD’ers would find me. Just be sure to firmly pack the almond and coconut flours when measuring them for my recipes. I find it is the most consistent way to measure these flours… it is different than with other recipes you may have tried.

  3. jen says:

    these are fantastic! one of my favorite flavor combinations is cranberry and orange, so i added a teaspoon or so of orange zest to the mix. i also just sprinkled the walnuts on top instead of mixing them through for the sake of my picky non-nut lovers. my kids love these in mini muffin version, though i’m partial to the bigger regular muffin…….it lasts longer! :)

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