These Cranberry Cornbread Muffins are so light and fluffy with a hint of sweetness. This version is Gluten Free and soooo delicious!

To be perfectly honest I never really ate much Cornbread until I moved to Florida over 2 years ago.

I guess with my northern roots, Cornbread was never a big staple in our household growing up.

But since moving to the south, I learned that this sweet delicious bread is served at almost every meal. The only issue for me was that most Cornbread served was not Gluten Free.

So I was bound and determined to make this yummy treat Gluten Free, that way I could enjoy this with my favorite southern meals.

I decided to do something fun and make this batch of Cornbread Muffins a little more festive for the upcoming holidays, so I added dried Cranberries to them.

I absolutely love the Cranberry addition. It gives the sweet Cornbread a slightly tart taste.

And this goes really good with a traditional Thanksgiving meal served with Turkey. I made this batch of Muffins with my Slow Cooker Turkey with White Wine Gravy from awhile back.

As I was eating this meal, I mixed in bites of these sweet Cranberry Cornbread Muffins along with the Turkey and Gravy… OMG I was in foodie heaven! What is it that makes Cranberries and Turkey taste so good together?

These also make a quick yummy breakfast on the go.

Since it was just me and Gavin eating these we had plenty leftover, so we heated a few up for breakfast each day.

Sorry if my post was a little shorter than normal today. I’m actually on vacation! We’re out in LA getting ready to do a whirl-wind tour of all the attractions around here.

I’m super excited for this because coming out to LA has been on my bucket list since I was a little girl. Seeing the Hollywood sign, the Stars, etc. I can’t wait!

I’ll be sharing my adventures on Instagram Live Feed, so feel free to follow along on the adventure!

Cheers!

Cranberry Cornbread Muffins (Gluten Free)

• Author: Tastefulventure
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 12 1x
• Category: Dessert
• Cuisine: Gluten Free, Vegetarian

Scale 1x2x3x

Ingredients

• 3 Tbs melted Coconut Oil
• 1/3 cup Unsweetened Applesauce
• 1/4 cup Honey
• 1 Egg
• 2 Tbs Truvia Sugar, if using regular sugar double it
• 1/2 tsp Sea Salt
• 1/2 tsp Baking Soda
• 1 cup Unsweetened Coconut Milk
• 1 cup Stone Ground Cornmeal
• 1 cup Gluten Free Flour Blend, I used Bob’s Redmill 1:1 Gf baking flour
• 1 cup dried Cranberries
• Non-stick cooking spray

Instructions

1. Preheat oven to 350 degrees.
2. Spray 12 cup muffin tin with non-stick cooking spray.
3. In medium bowl add in Coconut Oil, Applesauce, Honey, Egg, Sugar, and whisk together until smooth.
4. Add Salt, Baking Soda and stir.
5. Add Coconut Milk and stir.
6. Add Cornmeal and Flour, stir until combined.
7. Add in 3/4 cup of Cranberries, stir until combined.
8. Pour batter evenly into muffin tin cups.
9. Sprinkle the top with remaining 1/4 cup of Cranberries.
10. Bake 18-20 minutes.
11. Enjoy!