Cranberry Muffins (Gluten-Free & Vegan)

Liana Werner-Gray


Don’t you just need a good baking project sometimes? Well, bookmark this recipe! Made with wholesome ingredients including fresh cranberries, almond flour, applesauce and sunflower butter, these gluten-free, vegan cranberry muffins are as fun to make as they are satisfying and good for you. With big flavor and gorgeous color, they satisfy your taste buds, eyes and your inner chef. They’re great for breakfast or an anytime nutritious snack.

Cranberry Muffins in Muffin Pan on Wood Table |

Cranberry Muffins in Muffin Pan on Wood Table |
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Cranberry Muffins (Gluten-Free & Vegan)

Prep Time 20 minutes
Cook Time 30 minutes
Servings 12
Calories 154 kcal


  1. Preheat oven to 375 degrees F. Line 12-cup muffin pan with paper cups.
  2. In small cup, mix flaxseed meal and water together until well combined. Let sit 10 minutes until gel forms. Set aside.
  3. In separate bowl, mix plant milk, vinegar and baking soda until well combined. Set aside.
  4. In large bowl, whisk together MCT oil, coconut oil, maple syrup, SunButter, coconut sugar, apple sauce and flaxseed mixture.
  5. Add plant milk mixture and stir well with wooden spoon.
  6. Add sea salt, protein powder and almond flour and mix.
  7. Stir in cranberries.
  8. Pour batter evenly among 12 baking cups and bake for 30 minutes or until golden brown and toothpick comes out dry.

Recipe Notes

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Nutrition Facts
Cranberry Muffins (Gluten-Free & Vegan)
Amount Per Serving
Calories 154 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Sodium 189mg8%
Potassium 41mg1%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 5g10%
Vitamin C 1mg1%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.