These Cranberry Cornbread Muffins are a great side dish to make for dinner! Or make them a part of your breakfast or brunch! Would pair well with bacon! They are easy to make, and you can always make them ahead of time and freeze them!

This recipe is a healthier option to traditional cornbread since it is gluten free, dairy free, and refined sugar free! And they still taste amazing! They have passed my kids taste test, and they had fun helping me make them! Although I always have to keep an eye on my youngest when he is helping. He likes to not put everything in so he can sample the ingredients, haha.

In this recipe I use fresh cranberries that are coarsely chopped. I really like the cranberries with the cornbread, it gives it a little contrast. And this is a great way to use up any extra cranberries you might have laying around during the holiday season!

These Cranberry Cornbread Muffins are best served warm out of the oven. However, they can be made ahead and stored in the refrigerator or freezer. They will last up to 3 months in the freezer! You could always make a double batch to freeze some and take them out as you need them. Just defrost on a cooling rack. Then you can always reheat them, and serve them with some honey if you would like!

The recipes for the Cranberry Cornbread Muffins are below. The first one is for High Altitude and the second one is for sea level. I hope you enjoy and be sure to leave a comment if you try it out or have any questions!

High Altitude Cranberry Cornbread Muffins - GF, DF, RSF

These muffins are a great side dish for dinner! Also an option for breakfast or brunch! Makes about 12 muffins.

Print Recipe Pin Recipe

Equipment

• Muffin Pan
• Muffin Liners/Cupcake Liners
• Cooling Rack

Ingredients

  

• 2 large eggs
• 1 large egg yolk
• 1 cup fresh cranberries (coarsely chopped)
• 1 1/4 cup cornmeal + 1tbsp
• 1 1/4 cup All Purpose Gluten Free Flour + 1tbsp
• 1/2 tsp baking powder
• 3/4 tsp salt
• 1/4 cup avocado oil
• 1/4 cup honey
• 1/2 cup coconut sugar
• 1 cup coconut cream

Instructions

 

• Preheat the oven to 390F. Line the muffin pan with the muffin liners.
• Crack the two eggs and the egg yolk into a small bowl. Beat slightly with a fork and set aside.
• Wash your fresh cranberries and then coarsely chop them. You can use whatever method you like, but I used my blender to quickly chop them up.
• In a small mixing bowl, combine the all purpose gluten free flour, cornmeal, baking powder and salt.
• In your mixing bowl, add the oil, honey and coconut sugar. Beat the ingredients together for about 30 seconds.
• Add half of the flour mixture and mix until combined.
• Add in the coconut cream and mix until combined.
• Add the rest of the flour mixture and mix until combined.
• Scrape the sides and add the chopped cranberries. Mix until just combined. Then hand mix to make sure everything is incorporated.
• Add the batter to the muffin pan. Fill about 3/4 of the way. Makes about 12 muffins.
• Place the muffin pan in the oven and bake for about 20-22 minutes, or until a toothpick comes out clean or has just a few crumbs attached.
• Let the muffins cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
• Store the muffins in an airtight container. They can be kept at room temperature for up to 12 hours, but then store them in the refrigerator. They will last for a few days in the refrigerator, and up to 3 months in the freezer.

Cranberry Cornbread Muffins - GF, DF, RSF

These muffins are a great side dish for dinner! Also an option for breakfast or brunch! Makes about 12 muffins.

Print Recipe Pin Recipe

Equipment

• Muffin Pan
• Muffin Liners/Cupcake Liners
• Cooling Rack

Ingredients

  

• 2 large eggs
• 1 cup fresh cranberries (coarsely chopped)
• 1 1/4 cup cornmeal
• 1 1/4 cup All Purpose Gluten Free Flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup avocado oil
• 1/4 cup honey
• 1/2 cup coconut sugar
• 1 cup coconut cream

Instructions

 

• Preheat the oven to 375F. Line the muffin pan with the muffin liners.
• Crack the two eggs and the egg yolk into a small bowl. Beat slightly with a fork and set aside.
• Wash your fresh cranberries and then coarsely chop them. You can use whatever method you like, but I used my blender to quickly chop them up.
• In a small mixing bowl, combine the all purpose gluten free flour, cornmeal, baking powder and salt.
• In your mixing bowl, add the oil, honey and coconut sugar. Beat the ingredients together for about 30 seconds.
• Add half of the flour mixture and mix until combined.
• Add in the coconut cream and mix until combined.
• Add the rest of the flour mixture and mix until combined.
• Scrape the sides and add the chopped cranberries. Mix until just combined. Then hand mix to make sure everything is incorporated.
• Add the batter to the muffin pan. Fill about 3/4 of the way. Makes about 12 muffins.
• Place the muffin pan in the oven and bake for about 20-22 minutes, or until a toothpick comes out clean or has just a few crumbs attached.
• Let the muffins cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
• Store the muffins in an airtight container. They can be kept at room temperature for up to 12 hours, but then store them in the refrigerator. They will last for a few days in the refrigerator, and up to 3 months in the freezer.