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!
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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
- 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.
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.
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.
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.
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!
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!
After you make this Cranberry Walnut Muffins, make sure to leave a comment & rate the recipe!
Recipe
Cranberry Walnut Muffins (Gluten-Free)
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
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
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