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Healthy Paleo Recipes, Nutrition, Holistic Health

Home » Appetizers & Snacks » Cranberry Paleo Muffins (Nut-free)

Cranberry Paleo Muffins (Nut-free)

April 4, 2014 by Hannah Healy, Updated April 3, 2018 12 Comments

Cranberry Paleo Muffins

These cranberry paleo muffins are a delicious sweet treat without much sugar...just a touch of honey. I had some whole cranberries in my freezer that I wasn't quite sure what to do with and I thought making a nice paleo muffin with them would be the perfect thing!

Total Time: 40 minutes
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Cranberry Paleo Muffins

These cranberry paleo muffins are a delicious sweet treat without much sugar…just a touch of honey.

I had some whole cranberries in my freezer that I wasn’t quite sure what to do with and I thought making a nice paleo muffin with them would be the perfect thing!

These muffins are a favorite that I like to make during the holidays since cranberries are in season in the winter and a popular ingredient for holiday cooking! In fact, they are a perfect addition to the breakfast table for christmas morning.

I love that they use only coconut flour which is a great low-carb and high fiber flour. If you want to make this recipe even lower-carb you can try subbing the honey for granulated monk fruit sweetener and adding it a bit more coconut milk to make up for the lost liquid. I have yet to test this out, but I think it would work well!

Cranberry Paleo Muffins:

4.34 from 3 votes
Cranberry Paleo Muffins
Print
Cranberry Paleo Muffins (Nut-free)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

These cranberry paleo muffins are a delicious sweet treat without much sugar...just a touch of honey. I had some whole cranberries in my freezer that I wasn't quite sure what to do with and I thought making a nice paleo muffin with them would be the perfect thing!

Course: Breakfast, Dessert, Snacks
Cuisine: American, Paleo
Keyword: cranberry muffins, fruit muffins
Servings: 8
Calories: 187 kcal
Author: Hannah Healy
Ingredients
  • 1/2 cup coconut flour where to buy coconut flour.
  • 1/2 tsp baking soda
  • 1 1/2 tsp ginger powder optional
  • 1 tsp vanilla extract
  • 3 tbsp honey
  • 1/4 cup coconut oil where to buy coconut oil
  • 1/2 cup + 2 tbsp coconut milk where to buy bpa & additive free coconut milk
  • 4 pastured eggs don't try to sub the eggs, it wont work without them!
  • 1 tsp apple cider vinegar
  • 1/2 cup cranberries fresh not dried (you can also you whole frozen cranberries)
Instructions
  1. Pre-heat the oven to 350°. Melt the coconut oil and combine with all the remaining muffin ingredients except the fresh cranberries. Blend in a food processor or bowl, mix until smooth.
  2. With a spoon or spatula, gently fold the cranberries into the batter. I used whole frozen cranberries and did not defrost them and it turned out great.
  3. Place batter in a muffin tin lined with muffin liners. The muffins will rise a very small amount, so you can fill the muffin liner about 3/4 full–almost to the top. Bake for about 20-30 minutes or until a toothpick inserted comes out clean and the tops are slightly browned and hardened.
Nutrition Facts
Cranberry Paleo Muffins (Nut-free)
Amount Per Serving
Calories 187 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 11g69%
Cholesterol 81mg27%
Sodium 128mg6%
Potassium 80mg2%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 7g8%
Protein 4g8%
Vitamin A 120IU2%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Cranberry Paleo Muffins Nut-free

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Filed Under: Appetizers & Snacks, Breads, Breakfast, Dairy Free, Desserts, Gluten Free, Grain Free, Paleo, Sweets Tagged With: cranberry muffins, gluten free, paleo muffins

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Comments

  1. Meredith says

    April 9, 2014 at 1:52 pm

    These look AMAZING! My mom used to make this cranberry-orange bread when I was a kid. It had orange juice and orange rind in it, SO good. Do you think the consistency would be the same if I subbed OJ for some or all of the coconut milk?

    Reply
    • Hannah of Healy Eats Real says

      November 21, 2015 at 11:16 am

      OJ might change the flavor. I would use another milk substitute in place of the coconut milk, like almond milk, hemp milk or regular milk if you aren’t sensitive to dairy.

      Reply
  2. scolet says

    January 12, 2015 at 8:34 pm

    These look amazing! I was curious if pomegranates might work OK? This is what I have on hand at the moment, hmm, perhaps frozen blueberries, I have those too. Thank you for the recipe!!

    Reply
  3. Wendy says

    May 11, 2015 at 9:47 am

    How many muffins does this recipe make? I’d like to try it may but I have a horde of hungry children. ☺ thanks!

    Reply
    • Hannah of Healy Eats Real says

      May 12, 2015 at 5:47 pm

      It makes about 6-8 muffins

      Reply
  4. kat says

    November 21, 2015 at 12:19 am

    Hi. So want to bake these. I cannot have eggs so was wondering why applesauce/chia would not work in place of the eggs? (Before I ruin a batch 🙂 )

    Reply
    • Hannah of Healy Eats Real says

      November 21, 2015 at 11:13 am

      Coconut flour is very dense so it needs eggs and the substitutes are just not enough. It’s very hard to have a coconut flour recipe with no eggs. You could try looking for an almond flour based recipe since that tends to do better without eggs.

      Reply
  5. Teri says

    February 18, 2016 at 6:57 am

    Would you happen to know the nutritional value? The’s muffins look delicious, thank you for the great recipes.

    Reply
  6. Linda K. P. Stevens says

    February 22, 2019 at 6:58 pm

    Why can’t I use dried cranberries?

    Reply
    • Hannah Healy says

      February 23, 2019 at 2:31 pm

      I’ve never tried that. You could try but I’m not sure how it would turn out.

      Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy paleo, keto, GF and allergy-friendly recipes and tips on holistic living. Sign up for my newsletter below for recipes, natural living info and my FREE Gift!

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