Published · By Anna Chesley · 8 Comments
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These paleo cranberry nut muffins are one of our family's favorite fall treats! All the cranberry goodness of the muffins from my childhood, without the gluten or sugar rush...win-win!!
Well, the harvest is finally in, and nearly all of the canning and preserving done for the season (somebody say amen!)
In my book, that means it's baking season, and we are wholeheartedly embracing it around here. Over the last week, Izzy has taken to greeting me in the morning by saying "bake muffins now?"
Yes, baby girl. We'll bake muffins now.
That apron she's wearing is actually my grandmother's. Now that woman could cook, let me tell you! When we bake, I always let Izzy choose which of my aprons she'd like to wear, and then I jury-rig it up to fit her. I keep meaning to make some actual kid-sized aprons. In the meantime, it's kind of a fun game.
Lately she's been wanting to wear this particular one. So while it makes me miss Gram terribly, it also warms the co*ckles of my heart. Somehow it feels like we've got three generations there, doing a little morning baking.
Those cranberries are like toddler crack.
We've been pretty much rotating between our favorite pumpkin spice muffins, zucchini muffins, and some variation of cranberry nut muffins. I'd been fiddling with several versions of a recipe, when I was at the store the other day and saw that they had Bob's Red Mill Paleo Flour on sale. I didn't even know there was such a thing. I figured it was worth playing around with.
PinNow, this mix does have some tapioca flour in it, which I usually avoid, because, though technically paleo, it's still a refined starch. But, when it makes for a recipe this easy, with such delightful results - I'm ok with making some exceptions now and then.
If you're faithfully avoiding tapioca, though, this recipe works just fine by substituting 1 ¼ cups almond flour, and ¼ cup coconut flour, in place of the paleo flour. Hope you enjoy!
If you like this recipe, you might also enjoy:
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📖 Recipe
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Paleo Cranberry Nut Muffins
These Paleo Cranberry Nut Muffins are quick and easy to make, with a delicate crumb and perfect fall flavor!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: paleo recipes
Prep Time: 6 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 24 minutes minutes
Servings: 12
Calories: 191kcal
Author: Anna Chesley
Equipment
muffin tin
bowl
spoon
oven
Ingredients
- ½ cup coconut oil
- ½ cup honey
- 4 eggs
- 1 teaspoon vanilla
- 1 ⅓ cup bob's red mill paleo flour
- ¾ teaspoon baking powder
- ½ cup nuts
- ¾ cup cranberries
Instructions
Preheat oven to 350 degrees. Grease muffin tin well (I use coconut oil).
Beat the eggs in a large bowl.
In a small pan, melt the coconut oil and honey, whisking together as they melt.
Beat melted oil and honey, and vanilla, into the eggs.
Stir in flour and baking powder until well mixed.
Fold in nuts and cranberries.
Spoon into muffin tin, and bake for about 18 minutes. Muffins are done when they're golden brown, and toothpick comes out nearly clean.
Nutrition Facts
Paleo Cranberry Nut Muffins
Amount Per Serving
Calories 191Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g45%
Polyunsaturated Fat 1g
Cholesterol 55mg18%
Sodium 22mg1%
Potassium 107mg3%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 12g13%
Protein 3g6%
Vitamin A 79IU2%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 191kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 22mg | Potassium: 107mg | Fiber: 1g | Sugar: 12g | Vitamin A: 79IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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Anna Chesley
Website | + posts
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.
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Reader Interactions
Comments
Annika Black says
Healthy and delicious!
Reply
Joyce says
Used Bobs paleo baking mix and a little less of the honey. These are the best paleo muffins I’ve ever made. Thank you.Reply
Anna says
Joyce, I'm so delighted that you love them as much as we do! Thank you very much for the kind words...you made my day!
Reply
Nina says
Delicious! I used the substitutions of almond flour and coconut flour (1/2 cup almond flour, 1/2 cup almond meal, 1/4 cup coconut flour). I also added some orange zest and a little salt, just in case. I wonder if they needed a little more time in the oven, they may be a tad underdone even at 20 min...
Reply
Anna says
Nina, thank you so much for the feedback about how it worked for you with those substitutions! Super helpful!! With the higher concentration of almond flour, I'm not surprised it might take a little longer. And since ovens tend to be calibrated a bit differently, I think it's always good to go with your instinct when it comes to "done-ness". Thank you again!!
Reply
Karen Merhalski says
I will have to look for the Bob's Red Mill Paleo Flour! Thanks for letting us know that they make it! In the mean time I will use the Almond and coconut flours since I have them both in my kitchen pantry. The muffins look fabulous!
Reply
Donna says
Hi can you use different flour for paleo
Reply
Anna says
Hi Donna! Absolutely. These still come out very well using 1 1/4 cup almond flour, and 1/4 cup coconut flour, in place of the paleo flour. The texture is a tiny bit more dense, but they're still delightful and I make them this way sometimes! Thanks for asking! = )
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