Cranberry Sauce Muffins (vegan + grain-free)

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Like you, I’m not a fan of the gummy muffin. You know the kind; especially if you’re gluten-free, egg-free or vegan. The uncooked center, hard exterior – it’s anything but a muffin.

I want that pull apart gluten-filled consistency, the crisp, slightly crystallized sugar exterior and a fluffy inside… now that’s a muffin my friends.

Sadly, I haven’t had one of those muffins in a long, long time. The gluten-free muffins I’ve created on the blog are great, but they don’t feel like exactly like the real thing. That, and they each have at least 1 common allergen. Before this week I would have told you that creating the perfect gluten-free, grain-free, nut-free, dairy-free, egg-free, vegan, refined sugar-free muffin was impossible but boy did I prove myself wrong (after 8 attempts at the recipe but that’s beside the point).

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To start things off, I went with a base of almond flour but after 5 attempts and countless gooey muffins I decided to switch to chickpea flour. Now before you start saying, “but chickpea flour makes everything taste bitter and gross” bear with me. You’ll notice that there’s a crap load of vanilla extract in this recipe, that and cinnamon. Those two combined alongside the cranberry sauce and you’ll be hard-pressed to notice the chickpea flour in these tiny mounds of deliciousness. Just don’t go and taste the raw batter. If you do, don’t tell me I didn’t warn you.

Okay, lets feast on these muffins, shall we?

Just LOOK at that consistency.

You’re excited. I know it.

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3.7 from 6 reviews
Vegan and Grain-free Cranberry Sauce Muffins
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 12
Grain-free, vegan muffins made with all that leftover cranberry sauce you stuffed in the freezer after Christmas dinner.
Dry Ingredients:
Wet Ingredients:
  1. Preheat oven to 350F and line a 12 cup muffin pan with standard-sized muffin liners. Set aside.
  2. Combine dry ingredients in a small bowl. Set aside.
  3. Whisk wet ingredients together in a large bowl.
  4. Add dry ingredients to wet and mix until incorporated.
  5. Divide muffin batter into prepared muffin cups.
  6. Bake in preheated oven for 30-35 minutes, or until tops are lightly cracked and golden and toothpick inserted comes out clean. I found that the toothpick held a bit of gumminess due to the cranberry but left to cool, they firmed up perfectly to the consistency of a real, gluten-packed muffin.
  7. Remove muffins from the pan and place on a cooling rack to cool.
  8. Muffins can be stored for a few days at room temperature. Keep in the fridge to prolong time, or freeze in an air-tight container for up to 3 months.
I used the cranberry sauce from this recipe
If you are allergic to coconut, feel free to replace the coconut sugar with cane sugar.

View nutrition information (once on page, scroll down)

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Begin by combining your wet and dry ingredients in separate bowls.


Add dry to wet, lightly stir to combine (just until mixed or you’ll end up with hard muffins), and drop into your prepared tins.

I filled the muffin tins about 3/4 of the way up as you can see.


I’m sure these muffins could be frozen but I doubt they’ll be in the house long enough to find out.

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Now, to figure out what we do with the 7 batches that didn’t work…

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  1. Found this recipe through a search for “what to do with leftover cranberry sauce” – THANK YOU.

    I made almost exactly as written – only used about 1/2cup coc palm sugar. I was skeptical as I have only used garbanzo bean flour in savoury recipes – but I love the nutritional profile so thought it worth a shot. Turned out great. The muffins stay together even in the toaster – I cut them in half, toast and put coconut oil on them. Also a bonus – I got 20 muffins out of the recipe – I feel like I got 8 free :)

  2. Hi, just wondering if you can substitute flax for anything, I don’t have it on hand and it is quite expensive when I find it

    • You could probably use ground chia seed instead. Let us know if this works for you!

  3. Question: I can eat grain and eggs. How would I then change your recipe? It looks like a great recipe.

    • Sorry Katy, you CAN eat grains and eggs? I would encourage you to give the grain-free, egg-free muffin a try, just for variation in your diet! I’m not sure how to make this muffin with grains and eggs.

  4. I was really looking forward to these because I had a ton of cranberry sauce left from Thanksgiving. Not sure what went wrong, but it made a ton of batter- way more than for 12 muffins. I made some mini muffins also, but for some reason the muffins would not cook through in the center. I kept putting them back in the oven. The outside part that cooked tasted good, but like vanilla, not like cranberry like I’d hoped. I’ve made several of your recipes before and they have all turned out great.

  5. It is so cool that you used chickpea flour in this recipe….it is such a great and healthy alternative….but do you know how many cups can I substitute for chickpea flour if all I have is cooked pureed beans….and I actually have another question…is it really safe to consume any kind of starch and i have read somewhere that tapioca starch is hazardous and then I read later that all the poisonous stuff in the tapioca starch gets to be destroyed by cooking….I was wondering if you know anything about this:)

    Thank you and keep on creating amazing recipes

  6. I may be too late for this muffin trial but….. I once made a complete flop of a banan bundt. It never seemed to completely bake through. Never before had that happened. Nor since! But the ‘flop’ made the BEST bread pudding I’ve EVER HAD! Just a thought…!!!

  7. Ok so conveniently I had cranberry sauce in my freezer when I read this recipe! I normally would have changed the flour to almond flour (it has worked best for most baked goodies) but I took your word for it and used garbanzo bean flour… turned out delicious! However, I didn’t take your word for the batter flavor and did try it (regrettably) HA! They are wonderful with some coconut butter on top! Now onto those twix bars…

    • Ah! Well, you’ll never make THAT mistake ever again, believe you me. So happy that you liked them! Can’t wait to hear what you think of the Twix!

  8. I’d really like to make these this morning. I have coconut sugar but it’s pricey and I try to use it sparingly–do you think I could sub the coconut sugar in this recipe for agave?

    • Hi Kat – so sorry that I’m only getting to you now. If you’ve made the muffins already, what sugar did you choose to use? If not, a dry sugar would be best (like demerara sugar), just because I didn’t test it with agave or other liquid sugars. You may be okay with subbing it, but I haven’t tried.