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
- Preheat oven to 325.
- Whisk together coconut oil, honey and eggs.
- Add the 1/3 cup coconut flour, almond flour, baking soda and salt. Mix well to combine.
- In a food processor with the blade attachment, pulse frozen cranberries until roughly chopped.
- In a small bowl, toss chopped cranberries and walnuts in the reserved 2 tablespoons of coconut flour.
- Fold cranberry mixture into batter. Do not over mix or batter will turn pink :)
- 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.
8 thoughts on “Gluten Free Cranberry Walnut Muffins”
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!!
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!
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.
Thanks for the advice! I’m going to need some, but I’ll ask under the correct recipe–the Fudge Brownies!
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! :)
Great ideas! Thanks for sharing :)
i love it
These are amazing gluten free muffins. Thanks