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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


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



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


  • 1 c. frozen cranberries


  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.


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


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