Gluten Free Cranberry Muffins

The most important thing about muffins are how moist they are.


At least, in my opinion.

Think about it: if muffins aren’t moist, then really what are they other than dense bread? Dry muffins are all but unbearable, and take at least 1 glass of milk to wash down. However, you do have to ensure your muffins aren’t so moist they’re gummy or too crumbly, because that’s also not very enjoyable.


So really, you need a nice, moist yet hearty muffin with a touch of sweetness. That’s also not crammed with sugar, gluten, or lactose (if you’re health-conscious, gluten/lactose intolerant, that is).

Because, guess how many calories and how many grams of sugar are in a classic Cranberry Muffin? No really, guess.

Over 400 calories and 31 whole grams of sugar!

I’m sorry, but in my eyes no muffin, no matter how moist, is worth 1/4th of your daily calories.


Additionally, the current Dietary Guidelines for Americans suggests that people eat less than 50g of added sugars a day. Are you willing to let one muffin be over 60% of your daily sugar intake? So much for your dessert tonight!

Well, what if you could avoid this added sugar problem altogether, and still achieve a muffin that is moist, sweet, and overall delicious?

This muffin just became your new best friend!

These cranberry muffins are gluten free, dairy free, and butter-free. They contain honey as a natural sweetener, instead of highly processed white sugar, and only 11g sugar per muffin– 20g less than a classic cranberry muffin! These muffins are also about 190 calories each and made with whole grains, meaning they’ll fill you up until lunch time, without being super calorie-heavy.


Now let’s just talk about the taste of these muffins for a second, as we’ve established they are extremely moist and healthy for you. I chose to use all spice in this recipe because it provides a nice nutty, spiciness that can’t be mimicked by simple cinnamon. Additionally, the honey, vanilla, and coconut oil add a nice bit of decadence to this recipe, that makes the muffins seem even more like dessert-for-breakfast.

But again, without all the sugar, milk, and gluten.


What could be a better way to start your day?

Gluten Free Cranberry Muffins

  • 1 c gluten free baking mix
  • 1/2 tsp all spice
  • 1/2 tsp vanilla extract
  • 1 egg
  • 2-3 tbs honey
  • 1/3 c almond milk
  • 2 1/2 tbs coconut oil
  • 1/2 c cranberries (I prefer to use reduced sugar cranberries)
  • 2 tbs white chocolate chips (optional)

Preheat oven to 375°F. Line a cupcake tin with cupcake liners and grease lightly. Add gluten free baking mix, all spice, vanilla, egg, honey, milk, and melted coconut oil to a bowl and stir until fully combined. Fold in cranberries and white chocolate chips (if desired). Scoop batter into cupcake liners. Bake for 18-20 minutes, or until golden brown and an inserted toothpick comes out clean. Let cool for about 10 minutes. Enjoy!

Nutritional Information (from

Calories: 190

Fat: 8g

Carbs: 28g

Protein: 3g

(Yields 6 muffins)

Nutrition information does not include white chocolate chips. If included, it reads as: 213 calories, 10g fat, 31g carbs, 3g protein.

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