• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fresh Water Peaches
  • Home
  • Recipe Index
  • Lifestyle
    • Shop
  • About Me
  • Contact
    • Work With Me
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipe Index
  • About Me
  • Lifestyle
  • Shop
  • Work With Me!
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About Me
    • Lifestyle
    • Shop
    • Work With Me!
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Muffins and Bread

    Cranberry Walnut Muffins (Gluten-Free)

    Published: Sep 28, 2022 by Mariah Mandile

    • Share on Twitter
    • Share on Facebook
    • Share on Pinterest
    • Share via Email
    Jump to Recipe Print Recipe

    Cranberry Walnut Muffins are the perfect combination of fluffy, crunchy, and sweet! Enjoy them for breakfast, dessert, or as a quick on-the-go snack. Great for anyone who is gluten-free or dairy-free!

    Cranberry Walnut Muffins on parchment paper.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • Why you'll love these muffins!
    • 🍴Ingredients & Substitutions
    • 🍴Step by Step Instructions
    • Expert Tips
    • How to store leftovers
    • Recipe
    • Want more recipes?
    • 💬 Reviews

    Why you'll love these muffins!

    • Fall Flavors - They're filled with your favorite warming spices - cinnamon and nutmeg!
    • Low Sugar - These muffins are sweetened with coconut sugar and applesauce. They can easily be made sugar free by using Lakanto Golden Monkfruit. (Or any sugar-free granulated sugar.)
    • Gluten-Free & Dairy-Free - This recipe is made with a combination of cassava flour and coconut flour. Plus, you don't need any oil or butter!
    • Easy - No need for fancy equipment, you just need a whisk for this recipe!

    🍴Ingredients & Substitutions

    Cranberry Walnut Muffin ingredients measured out.
    • Unsweetened Applesauce - Any unsweetened applesauce will work with this recipe. I try to opt for organic when possible!
    • Eggs - I would not recommend swapping the eggs for an egg replacer.
    • Sugar - You can use coconut sugar, Lakanto Golden Monkfruit, or any granulated sweetener of your choice!
    • Coconut Milk - Any dairy-free milk will work with this recipe! I used unsweetened coconut milk.
    • Apple Cider Vinegar - This helps to activate the baking soda - I promise you will not taste it.
    • Vanilla Extract - A quality vanilla extract is important for baking!
    • Flour - For this recipe you'll need a combination of Cassava Flour and Coconut Flour. I would not recommend swapping out either.
    • Baking Powder + Baking Soda - You'll need both to help these muffins rise!
    • Spices - Cinnamon and Nutmeg are the main spices in this recipe! They give an extra little kick of flavor.
    • Salt - Just a pinch to bring all the flavors together!
    • Dried Cranberries - You can swap for fresh cranberries if you'd like a lower sugar option.
    • Raw Walnuts - If you don't have walnuts, you could also use pecans or almonds.

    🍴Step by Step Instructions

    Step 1: Mix Dry Ingredients

    Start by adding cassava flour, coconut flour, baking powder, cinnamon, baking soda, nutmeg, and salt into a mixing bowl. Whisk together until fully combined.

    Dry ingredients in a glass bowl.

    Step 2: Mix Wet Ingredients

    Next, add applesauce, eggs, coconut sugar, coconut milk, apple cider vinegar, and vanilla extract into a large mixing bowl. Whisk together until fully combined.

    Wet ingredients in a glass bowl.

    Step 3: Making Muffin Batter

    Combine flour mixture with the wet mixture and stir together until all flour is absorbed. Then fold in walnuts and cranberries. Let the batter sit for 5 minutes.

    Step 4: Preparing to Bake

    Prepare the muffin pan by placing a parchment paper muffin liner into each tin. You can also grease each tin with coconut oil or any non-stick spray.

    Scoop an even amount of muffin batter into each muffin tin. Place the baking pan into the pre-heated oven. Bake 350 degrees for 28-30 minutes. (Check with a toothpick!) If it comes out clean, they're done.

    Muffins before baking in metal muffin tin.

    Step 5: Baking Cranberry Walnut Muffins

    Immediately remove muffins from the tin and place on a metal cooling rack. Let the muffins cool for at least 15 minutes to allow time for the muffins to set.

    Golden brown cranberry walnut muffins on a metal cooling rack.

    Expert Tips

    • When measuring flour, scoop it into the measuring cup with a spoon. Scrape off the excess with a knife! Cassava flour is very dense which is why you cannot scoop it straight out of the bag with the measuring cup.
    • Use parchment paper liners for easy cleanup! They're also non-stick which makes them easy to peel off the muffins.
    • Check muffins with a toothpick to make sure they're cooked through. Every oven varies in temperature so the timing might be a few minutes different for you! If the toothpick comes out clean, they're done.
    • Remove muffins from baking pan when they come out of the oven. Place them on a wire rack to cool. If you let them sit with the parchment paper liners, they will sweat and make the muffins soggy.
    • Use a measuring cup or ice cream scoop to add muffin batter into the baking pan.
    • Sprinkle on top of the muffins some crunchy walnuts or cranberries before baking!
    Gluten Free Cranberry Walnut Muffins scattered on parchment paper.

    How to store leftovers

    You can store leftover muffins on the counter at room temperature in an airtight container for up to 5 days.

    You can also store muffins in the freezer! (My personal favorite.) Place them in an airtight back or container.

    To defrost, leave them in the refrigerator. You can also toast them or microwave them!

    More muffin recipes!

    • Chocolate banana muffins on parchment paper.
      Gluten Free Chocolate Banana Muffins
    • Sweet potato muffin with melted chocolate chips on top.
      Healthy Sweet Potato Muffins
    • Muffins leaning on top of each other.
      Dairy Free Blueberry Muffins
    • Gluten-Free samoa muffins stacked on top of each other.
      Gluten-Free Samoa Muffins (Paleo)

    After you make this Cranberry Walnut Muffins, make sure to leave a comment & rate the recipe!

    Recipe

    Cranberry Walnut Muffins on parchment paper.

    Cranberry Walnut Muffins (Gluten-Free)

    Cranberry Walnut Muffins are the perfect combination of fluffy, crunchy, and sweet! Enjoy them for breakfast, dessert, or as a quick on-the-go snack. Great for anyone who is gluten-free or dairy-free!
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 6
    Calories 167 kcal

    Equipment

    • Metal Cooling Rack
    • Muffin Tin
    • Parchment Paper Muffin Liners

    Ingredients
      

    Wet Ingredients

    • ½ Cup Unsweetened Applesauce
    • 2 Eggs
    • ⅓ Cup Coconut Sugar
    • ⅓ Cup Coconut Milk
    • 1 Tablespoon Apple Cider Vinegar
    • 1 Teaspoon Vanilla Extract

    Dry Ingredients

    • ⅓ Cup Cassava Flour
    • ⅓ Cup Coconut Flour
    • 1+½ Teaspoons Baking Powder
    • 1 Teaspoon Cinnamon
    • ½ Teaspoon Baking Soda
    • ¼ Teaspoon Nutmeg
    • ¼ Teaspoon Salt

    Add In's

    • ¼ Cup Dried Cranberries You can also use fresh cranberries!
    • ¼ Cup Raw Walnuts

    Instructions
     

    Preparing Ingredients

    • Start by adding cassava flour, coconut flour, baking powder, cinnamon, baking soda, nutmeg, and salt into a mixing bowl. Whisk together until fully combined.
    • Next, add applesauce, eggs, coconut sugar, coconut milk, apple cider vinegar, and vanilla extract into a separate bowl. Whisk together until fully combined.

    Making Muffin Batter

    • Pour dry ingredients into wet mixture and stir together until all flour is absorbed. Then fold in walnuts and cranberries. Let the batter sit for 5 minutes.

    Baking

    • Prepare the muffin tins by placing a parchment paper muffin liner into each tin. You can also grease each tin with coconut oil or any non-stick spray.
    • Scoop an even amount of muffin batter into each muffin tin. Bake the muffins at 350 degrees for 28-30 minutes. (Check with a toothpick!) If it comes out clean, they're done.

    Cooling

    • Immediately remove muffins from the tin and place on a metal cooling rack. Let the muffins cool for at least 15 minutes to allow time for the muffins to set.

    Nutrition

    Serving: 1MuffinCalories: 167kcalCarbohydrates: 26gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 630mgPotassium: 66mgFiber: 4gSugar: 13gVitamin A: 87IUVitamin C: 1mgCalcium: 249mgIron: 1mg
    Keywords cranberry walnut muffins, gluten free cranberry walnut muffins, healthy cranberry walnut muffins
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    Want more recipes?

    Check out my recipe box where you can browse by season, diet, and flavor!

    Recipe Index

    More Muffins and Bread

    • Fluffy almond flour zucchini muffins with chocolate chips on top.
      Almond Flour Zucchini Muffins (Gluten Free)
    • Apple crumble muffins on parchment paper with cinnamon sticks and apples.
      Apple Crumble Muffins (Gluten-Free)
    • Pumpkin protein muffin with a big bite taken out.
      Pumpkin Protein Muffins (Paleo)
    • Sliced pumpkin bread on a cutting board.
      Gluten-Free Pumpkin Bread

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Girl with blonde hair holding coffee cup.

    Hi, I'm Mariah!

    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

    Winter Recipes!

    • Spoon scooping out spicy chicken soup.
      Spicy Chicken Soup Recipe
    • Gingerbread bars with white frosting stacked on top of each other.
      Gingerbread Cookie Bars (Gluten-Free)
    • Gingerbread cookie sandwich cut in half on a small plate.
      Gingerbread Cookie Sandwiches (Gluten-Free)
    • Bowl of creamy butternut squash pasta with fork scooping up penne.
      Creamy Butternut Squash Pasta Sauce

    Trending Recipes!

    • Fork swirling pasta with chicken alfredo with broccoli.
      Dairy Free Chicken Alfredo with Broccoli
    • Spoon scooping out buffalo chicken casserole.
      Buffalo Chicken Casserole with Cauliflower (Dairy-Free)
    • Close up picture of cassava flour bread slice.
      Cassava Flour Bread (Paleo)
    • Holding up slice of vanilla cake with raspberries on top.
      Almond Flour Vanilla Cake

    No-Bake Recipes!

    • Chocolate cherry cup broken in half.
      Dark Chocolate Cherry Cups
    • Overhead picture of fruit charcuterie board.
      Healthy Fruit Charcuterie Board
    • Frozen banana bites with dark chocolate drizzled on top.
      Frozen Banana Bites
    • Spoon scooping out thick chocolate mousse.
      Gluten-Free Chocolate Mousse (Vegan)

    Want healthy recipes sent right to your inbox? Join the newsletter to get my FREE eBook with 6 Gluten-Free + Dairy-Free Recipes!

    Footer

    ↑ back to top

    Contact me!

    Send me a message!

    Stay up to date!

    Join my newsletter to get healthy recipes sent right to your inbox!

    Work with me!

    Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fresh Water Peaches all rights reserved.