Healthy Cranberry Walnut Muffins

Fresh water peaches

Why I love this 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!

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Ingredients

– ½ Cup Unsweetened Applesauce – 2 Eggs – ⅓ Cup Coconut Sugar – ⅓ Cup Coconut Milk – 1 Tablespoon Apple Cider Vinegar – 1 Teaspoon Vanilla Extract – 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 – ¼ Cup Dried Cranberries You can also use fresh cranberries! – ¼ Cup Raw Walnuts

Fresh water peaches 

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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.

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Mix Wet Ingredients

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

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Fold Together 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.

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Add to Muffin Pan

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.

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Baking 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.

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Healthy Cranberry Walnut Muffins

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Hi, I'm Mariah!