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Cranberry “Bran” Muffins

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Last Updated on November 28, 2020

gluten-free cranberry muffins

I’m not someone who makes New Year Resolutions because honestly I never stick to them.   What’s the point in making empty promises?  I’ve found the best way to avoid disappointment is to not lie to yourself.  You know what I’m talking about.  I’m not the only one who says I’m going to workout 5 days a week and then comes up with 10 million excuses on why I can’t work out 5 days a week.

This year I’m not making a resolution, I’m setting the intention of keeping my priorities straight.  I’m reminding myself of this intention every day and taking  baby steps of action to making it a permanent change in my life.    It’s not easy but most of the good stuff in life takes effort.

I was asking Mr. Bejelly what he wanted to have for a snack in the morning and he said he missed bran muffins. Um, what? O.k.  I had more leftover cranberry sauce and figured it would be fun to repurpose it into the muffins.

I started out thinking I would make these with coconut flour but I was completely out.   After searching through the pantry, I grabbed some whole almonds.  I ground them in my food processor and it made more of a rough flour blend than my Blendtec .

 

cranberrymuffins-2

The texture is what makes this muffins taste like a Bran muffin.   Also, I didn’t add any sweetener so it’s the flavor of tart cranberries and almonds at their best.

gluten-free cranberry muffins
Yield: 9

Cranberry Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 cup of cranberry sauce
  • 1 cup raw almonds
  • 1/4 cup coconut milk
  • 1/2 tsp baking soda
  • 2 eggs

Instructions

  1. Grind your almonds into a rough flour in your food processor.
  2. Place your flour in a bowl and add the cranberry sauce, coconut milk, baking soda and eggs and mix well.
  3. Pour into a muffin pan lined with baking cups and bake at 350 degrees for 30 minutes.

Did you make this recipe?

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KF

Friday 26th of May 2017

Definite fail. Never making these again.

Kelly Bejelly

Monday 29th of May 2017

Sorry it didn't work hun!

Liz @ A Nut in a Nutshell

Monday 6th of January 2014

I really like that hearty bran texture and you can't go wrong with cranberries ever. Yum, K!

Sheryl

Monday 6th of January 2014

I only have frozen cranberries but want to make your reciepe. How much should I use?

Tammy

Monday 6th of January 2014

Really that's so simple - I'm going to have to try them. I bet they taste terrific.

suzanne

Monday 6th of January 2014

I only have ground almonds right now how much would I need to approximate the one cup of whole almonds?

Kelly Bejelly

Monday 6th of January 2014

Suzanne, I have not make this with ground almonds but I would start with 1 cup and add 1 tbsp until you have a cake like batter. I'm guessing around 1 1/2.

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