Almond Cranberry Muffins

Gluten-Free Almond Cranberry Muffins at

This recipe for Almond Cranberry Muffins uses one cup of almond flour, but it also uses sweet rice flour and starches. It was the result of a compromise. You see, I have been experimenting with using almond meal/flour in muffins.

My previous attempts used only almond flour and no other flours, but I ended up not liking that much nut flour in my muffin. Even a small one felt too heavy to eat all at once. I love the way these turned out—soft and moist. I wouldn’t have guessed there was almond flour in them, but I like the fact that it lowers the carbs and increases the protein.

And now I can breathe a sigh of relief that I finally came up with a muffin recipe for March’s muffin theme at Gluten-Free Wednesdays.
Gluten-Free Almond Cranberry Muffins at

Almond Cranberry Muffins Recipe

5.0 from 1 reviews
Almond Cranberry Muffins
Recipe type: Breakfast
Serves: 12
  • 1 cup almond flour
  • ½ cup sweet rice flour
  • ½ cup + 2 Tablespoons potato starch
  • ¼ cup tapioca starch
  • 1 teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup sugar
  • ¼ cup melted coconut oil (or cooking oil of choice)
  • 1 cup milk or milk substitute (I used Almond Breeze original)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup dried cranberries or raisins
  1. Preheat oven to 400°.
  2. In a mixing bowl, combine the dry ingredients with a whisk.
  3. In a small bowl, lightly beat together the milk and eggs. Add the vanilla.
  4. Pour the coconut oil into the dry ingredients and gently mix with a fork.
  5. Add the milk, egg, vanilla mixture and mix by hand with a fork until mixed together and moistened.
  6. Stir in the cranberries or raisins.
  7. Spoon batter into a 12-cup greased muffin tin. The cups will be almost full.
  8. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool in the pan for five minutes then transfer to a wire rack to cool completely.

More Muffin Recipes

Ingredients in this recipe can be found on Amazon. Most of them can also be bought in cases which usually saves money. Subscribe and save is another way to save on these items. The following are affiliate links.

This recipe is linked to Shirley’s March Muffin Madness.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. Great job and YUM! It’s hard living up to one’s own “demands” and expectations, isn’t it? 😉


  2. These muffins look great Linda! I have been playing with lots of muffin recipes lately too- some are winners and some take multiple attempts to keep them moist but not too moist. We gluten free bakers have to be a patient bunch don’t we?

  3. That’s funny because this is very similar to some almond flour muffins/cupcakes I made over the weekend too! I also added a starch – I used arrowroot starch though. :-) They turned out so good! Very moist, but light and fluffy! :-) I love almond flour!

  4. Wow, those look like evil muffins aka gorgeous, full of structure and yummy! Now I have a use for that almond flour I have. Thank you!

  5. I love cranberry muffins, but have never made them with almond flour before. I am really looking forward to making these!

  6. These look really good! Thanks for the muffin recipe. I love almond flour but I haven’t used them in muffins. I bet it’s tasty!

  7. Nice! I’ve started making these wicked easy whoe grain scones that are more like a biscuit that would be great with a Cranberry Almond twist. I definitely agree that all almond (or coconut) is too heavy. I’ve played with them, but find that I’d rather add a protein topping and eat smaller breads.

  8. These sound great – I plan to try the recipe. I make muffins a lot on Saturday mornings so I can have ready made breakfasts the rest of the week (just me in house, so one batch does me a few days). I get breakfast ready while I shower by settting the table and then turning on stove with percolator and toaster oven with muffins. I know how long it takes to perc coffee and heat up muffins in my particular toaster oven, so I set the timer (20 minutes) and set the timer on the bathroom counter so I know how much time I have when I step out of shower.
    Also – no matter what kind of muffins I am making, I add 1/2 cup or so of organic shredded coconut which adds fiber and other health benefits to the muffins not to mention more flavor – as what flavor would not go with coconut?

  9. raylene says:

    I can’t get sweet rice flour here, anyone have an idea of what to use as a replacement?

  10. Great post. I’m dealing with a few of these issues as well..

  11. Tracey says:

    wow! These are the best muffins I have made to date. I have been dairy free for over 7 years and gluten free over 3 years and these made the best muffins ever. They were easy to make, they cooked right down to the minute unlike every other muffin I have tried, and they tasted great. Very light and muffin like. NOT dense and heavy. Thank you thank you thank you!

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