Cranberry Sauce Muffins

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FREE OF: Gluten, Casein, Soy, Egg, Corn, Yeast

Cranberry Sauce Muffins

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 12

Cranberry Sauce Muffins


  • Dry Ingredients:
  • 1½ cup chickpea flour
  • ¾ cup arrowroot starch/flour/powder
  • ½ cup + 1 tablespoons freshly ground flax seed (reduce this greatly)
  • 4½ teaspoons ground cinnamon
  • 1½ teaspoon gluten-free baking powder
  • 1½ teaspoon gluten-free baking soda
  • Wet Ingredients:
  • 1½ cup leftover homemade whole berry cranberry sauce
  • 1 banana
  • 1/4 cup applesauce
  • ½ cup + 1 tablespoons non-dairy milk
  • ¼ cup + 2 tablespoons olive oil
  • 4 tablespoons pure gluten-free vanilla extract


  1. Preheat oven to 350F and line a 12 cup muffin pan with standard-sized muffin liners.
  2. Set aside.
  3. Combine dry ingredients in a small bowl. Set aside.
  4. Whisk wet ingredients together in a large bowl.
  5. Add dry ingredients to wet and mix until incorporated.
  6. Divide muffin batter into prepared muffin cups.
  7. Bake in preheated oven for 30-35 minutes, or until tops are lightly cracked and golden and toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to the cranberry but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed muffin.
  8. Remove muffins from the pan and place on a cooling rack to cool.
  9. Muffins can be stored for a few days at room temperature. Keep in the fridge to prolong time, or freeze in an air-tight container for up to 3 months.


Notes I used the cranberry sauce from this recipe If you are allergic to coconut, feel free to replace the coconut sugar with cane sugar.

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