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    Home » Recipes » Paleo Recipes

    Paleo Cranberry Muffins Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Muffins are little bites of joy in the day, be it morning, noon, snack-time, or night. They are there for us when we need them most, and this recipe makes several mini muffins, so there is plenty to share, or save for later!

    Paleo Cranberry Muffins on a wooden table.

    With just 3 tablespoons of honey, you can feel good about indulging in a few too. They also happen to be gluten-free and grain-free and can be made dairy-free as well with the substitution of coconut oil in place of ghee.

    They are naturally nut-free, though you may want to add a few tablespoons of finely chopped nuts to your liking.

    Sweet potato banana and blueberry muffins are super moist and delicious, though they can be a bit messy on the go. That's where Paleo cranberry muffins come in, they are perfect for traveling as they are made with a thicker base of coconut flour and eggs.

    Most Paleo muffins will contain a mixture of both coconut and almond flour, the choice is yours to make if you choose to modify the recipe - the addition of almond flour will help prevent the cranberries from sinking to the bottom. Either way, you will be pleased with the results!

    Another thing to consider is the addition of organic orange zest, a little bit goes a long way, so grate it sparingly. No matter what kind of muffins you choose to bake today, they are guaranteed to bring a happy smile to your face.

    Paleo Cranberry Muffins Recipe

    Serves: 4 Prep: 18 min Cook: 20 min

    Ingredients

    • 1⁄4 cup coconut flour
    • 1⁄4 tsp. salt
    • 1⁄4 tsp. baking powder
    • 1⁄2 tsp. cinnamon
    • 3 eggs
    • 2 tbsp. ghee or coconut oil melted
    • 1 tsp. vanilla extract
    • 3 tbsp. honey
    • 3⁄4 cup fresh or frozen cranberries

    Preparation

    1. Preheat oven to 350 F.
    2. In a large bowl, combine coconut flour, salt, baking powder, and cinnamon.
    3. In a separate bowl, mix the eggs, ghee, vanilla, and honey. Whisk the ingredients together to ensure the batter is smooth.
    4. Slowly pour the wet ingredients into the large bowl containing the dry ingredients. Stir until a consistent batter is formed.
    5. Stir in the cranberries.
    6. Grease a mini muffin tin or line it with paper muffin liners. Pour the batter into the tin about ¾ way full.
    7. Bake for 15-20 minutes, until lightly golden and baked through.
    8. If using a larger muffin tin, adjust the cooking time accordingly. It will yield fewer muffins.

    📖 Recipe

    Paleo Cranberry Muffins on a wooden table.

    Paleo Cranberry Muffins Recipe

    Muffins for breakfast with a side of tea or coffee? These Paleo cranberry muffins will certainly satisfy your craving for a little, sweet bite to eat.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 18 minutes mins
    Cook Time 20 minutes mins
    Total Time 38 minutes mins
    Course Dessert
    Cuisine American
    Servings 4 people
    Calories 123 kcal

    Ingredients
      

    • 1 ⁄4 cup coconut flour
    • 1 ⁄4 tsp. salt
    • 1 ⁄4 tsp. baking powder
    • 1 ⁄2 tsp. cinnamon
    • 3 eggs
    • 2 tbsp. ghee or coconut oil melted
    • 1 tsp. vanilla extract
    • 3 tbsp. honey
    • 3 ⁄4 cup fresh or frozen cranberries

    Instructions
     

    • Preheat oven to 350 F.
    • In a large bowl, combine coconut flour, salt, baking powder, and cinnamon.
      1 ⁄4 cup coconut flour, 1 ⁄4 tsp. salt, 1 ⁄4 tsp. baking powder, 1 ⁄2 tsp. cinnamon
    • In a separate bowl, mix the eggs, ghee, vanilla, and honey. Whisk the ingredients together to ensure the batter is smooth.
      3 eggs, 2 tbsp. ghee or coconut oil melted, 1 tsp. vanilla extract, 3 tbsp. honey
    • Slowly pour the wet ingredients into the large bowl containing the dry ingredients. Stir until a consistent batter is formed.
    • Stir in the cranberries.
      3 ⁄4 cup fresh or frozen cranberries
    • Grease a mini muffin tin or line it with paper muffin liners. Pour the batter into the tin about ¾ way full.
    • Bake for 15-20 minutes, until lightly golden and baked through.
    • If using a larger muffin tin, adjust the cooking time accordingly. It will yield fewer muffins.

    Nutrition

    Calories: 123kcalCarbohydrates: 2gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 142mgSodium: 76mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 187IUVitamin C: 2mgCalcium: 43mgIron: 1mg
    Keyword cranberry, dessert, muffin, paleo, recipe
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Desserts, Sweets and Snacks, Paleo Recipes Tagged With: cooking: fast cook, cooking: fast prep, cooking: oven, diet: dairy-free, diet: low-fodmap, diet: shellfish-free, diet: vegetarian, good for leftovers, Paleo Breakfast Recipes, Paleo Budget-Friendly Recipes, Paleo Kid-Friendly Recipes, Paleo Low-Carb Recipes, Paleo Nightshade-Free Recipes, Paleo Snack Recipes

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