Cranberry Cornbread Muffins (Gluten Free)

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


Units Scale
  • 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


  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!
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