Fork and Beans

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Gluten-Free Cranberry Muffins

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You know that face you make when you eat something tart and it hits you in the side of your cheek and sends shivers down your spine, makes you pucker your mouth, cringe your face, and roll your eyes? I wanted to name these gluten-free vegan cranberry muffins just that but I couldn’t find the right emoticon for it. I told you I was on a bread kick but apparently it’s more like a cranberry kick what with this Cranberry Walnut “Cheese” Ball, these Cranberry Orange Bagels, and now these muffins.

 

Gluten-Free Cranberry Muffins - Fork & Beans

This is all my way of gearing up for Valentine’s Day. I’m honoring cranberries as the new fruit mascot of Lover’s Day and to celebrate, I throwing these tart berries into everything. Don’t worry, I will find a way to throw them into chocolate. Oh the chocolate! Just you wait for next week. I’m going to get our hands dirty with cocoa. Tons of cocoa and homemade chocolates and tips and lessons on chocolate-making in your very own home.

Gluten-Free Cranberry Muffins - Fork & Beans

Until then however, let’s stuff our faces with muffins. The perfect blend of sweet and tart muffins that make the best mid-day snack for you and your lover. Or just you. For Valentine’s Day. Or any day of the week that exists, really.

Gluten-Free Cranberry Muffins - Fork & Beans

 

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Gluten-Free Cranberry Muffins - Fork & Beans

Gluten-Free Vegan Cranberry Muffins

  • Author: Fork & Beans
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 10-12 muffins 1x
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Description

I followed THIS formula from Allison Gryski on how to make muffins and used my own gluten, egg, and dairy free substitutes. *This recipe has been UPDATED as of 11/18/15

Scale

Ingredients

Dry ingredients

  • 1/2 c. brown rice flour
  • 1/2 c. white rice flour
  • 1/4 c. arrowroot powder
  • 1/4 c. potato starch
  • OR use 1 1/2 c. gluten free blend (make sure it is a rice mix for a lighter bite)
  • 1/2 c. granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. xanthan gum (omit if your blend already has it)
  • 1/4 tsp. salt

Wet ingredients

Add-in

  • 1 c. frozen cranberries

Instructions

  1. Preheat your oven to 350 degrees. Grease or line a muffin pan.
  2. In a large bowl, whisk together the dry ingredients. In a medium bowl, mix the wet ingredients. Create a well in the middle of the dry ingredients and stir in wet mix with a wooden spoon until just combined. Your batter should be like pancake batter and a little on the thicker side. If not, add 1 tablespoon of gluten free flour at a time (you probably won’t need more than 2) until the right consistency. Fold in cranberries.
  3. Pour into the muffin pan and bake for 22-25 minutes until a toothpick comes out clean when inserted in the middle. Once cool enough to handle, transfer to a wire rack.

Notes

To store, seal in an air-tight container and place in refrigerator for up to 5 days. Or you can freeze them as well.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 147
  • Sugar: 8.7g
  • Sodium: 120mg
  • Fat: 5.5g
  • Carbohydrates: 22g
  • Fiber: 0.8g
  • Protein: 2g

 

 

Namastasty

 

Reader Interactions

Comments

  1. Have you tried adding orange zest and orange juice to this recipe to add an extra flavor? I would love to make these muffins with that extra flavor.

  2. Hi. I just wanted to ask, I just made these but with your special blend (the one with millet that you used for your yeasted lovely bread) but I have the same problem as with any other gluten free vegan muffin recipe to date.. The texture is odd in that it’s crumbly, but once you chew a couple of times, it sticks to the roof if your mouth in a weird almost unpleasant way. Is this normal? Please help, I just want to know if that’s the compromise with gluten free vegan baking or whether I’m just getting something wrong! Many thanks.

    • Hey Gabi. So there are a few things probably going on here:
      1). I just updated the recipe to include only white and brown rice flours in the mix. This will give you a far more lighter, fluffier muffin.
      2). I also added xanthan gum. It just needs to be there. It’s why they are crumbling with the weird texture.
      3). Are you like me and try to eat the darn things once they come out of the oven? If so, these puppies need time to cool. The longer they sit and cool, the more of a chance you give them to fully set and not get all weird inside.
      Hope this helps!
      xo

  3. Just curious when exactly to add the enery-g egg replacer. It is listed in dry, but then it becomes wet. Do I stir the frothy mix into the dry ingredients, and then add the wet? Or do I add the now liquid egg-replacer at the same time as the rest of the wet?

    Does it matter? 🙂

    “Nothing really matters! to me…..” Cue Bohemian Rhapsody…

    • Okay #1: I love the Bohemian Rhapsody reference. HAHA! Made me giggle. #2: The instructions are fixed now. It was supposed to be in the wet ingredients, not dry. Sorry about that! xo

  4. Can i use the blend that u made for ur bread? The blend with millet and oats? Thanks 🙂

  5. I haven’t had muffins (or made them) in so long! For shame! I’m just always that teeny bit disappointed that they don’t puff up like the kind you buy in shops (but I know those muffins are also loaded with sugar, fats and all kinds of chemicals). Any tips to get a good rise in your muffins? xoxo

    • I know I hear you. Part of the problem for gluten-free baking is the fact that they don’t have gluten to enable that beautiful rise and puff. Plus no eggs also does it too. It’s just a trick to figure out how to recreate it without the above mentioned items :)This is why I like to you use vinegar and baking soda. Hope that helps! xo

  6. Loooove cranberries! (I have some in my oatmeal right now, actually.) These sound great!

    If you’re looking for a cranberry and chocolate combo, I have 3 words for you: chocolate cranberry pie. So tasty and so easy to make 😀

  7. Hi Cara, As Always Looks Yummy. I Just Want Confirm The Egg Replacer Says 2 Tsp Water Should It Be 2 Tbsp water?

    • Good eye, Christie! Yes you are 100%–I made the correct changes to read Tbsp 🙂 Thank you!

  8. I added half a cup of chocolate chips to the mix. I just couldn’t help myself. 🙂
    Now I’m waiting for them to cool. So we can have them for afternoon tea.
    They look so lovely and smell delicious.
    Thanks so much for sharing the recipe with us.
    Oh and I can’t wait for my copy of your book to be delivered.

  9. Cranberry should be the fruit mascot for Valentine’s Day! I love cranberries so keep the recipes coming! Cranberry + orange is a wonderful combination, so I loved your bagels. Muffins are fabulous, so today’s recipe is also a winner. I agree with Laurel that cranberries + chocolate are made for each other. Can’t wait to see your recipes next week!

    • Thank you so much Anna! And you are right–cranberries shall now be the fruit mascot for Lover’s Day 😉 xo

  10. OMG. Time to quit lazing about and start baking again. Except I keep thinking that cranberries and chocolate are SOOO nice together. hehe Oh, yeah! I found one nasty beat up orange in the back of the fridge that hadn’t been devoured, so I HID it!
    I am totally looking forward to cranberry chocolate candy delites. Yum-O.
    I made a dark chocolate cranberry cake once and one seriously should not eat half a cake by herself whilst hiding in a closet. Seriously the definition of “de trop.” 🙂

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