Do you like your cornbread sweet or savory? I prefer it sweet so that is why I made these Cranberry Corn Muffins. Imagine a sweet corn muffin loaded with cranberries. I used fruit sweetened, dried cranberries, but you can use fresh cranberries if you like a little tart with your sweet. These Cranberry Corn Muffins contain no oil. I am really trying to limit my oils lately. Don’t get me wrong, I love healthy fats, it’s just the use of oil I am limiting.
These corn muffins are vegan and gluten free. If you didn’t want to use cranberries, you could use raisins instead. I also did think about using fresh blueberries instead of the cranberries. I just didn’t want to pay the price for fresh blueberries out of season. I think these would also be delicious with my homemade cranberry sauce. Or maybe even my blueberry chia jam. Yum!
Cranberry Corn Muffins
Cranberry Corn Muffins
The perfect side for your Thanksgiving table.
Ingredients
- 1 1/2 cups organic cornmeal
- 1 1/2 cups sorghum flour or gluten free oat flour
- 2 tsp baking soda
- 1/2 tsp sea salt
- 2 flax eggs (real eggs will work as well)
- 1/2 cup maple syrup
- 3/4 cup unsweetened applesauce
- 2 T almond milk
- 2 tsp vanilla extract
- 2 tsp apple cider vinegar
- 1/3 cup dried cranberries
Instructions
- Preheat oven to 350.
- In one bowl , mix the dry ingredients.
- Mix wet in another bowl .
- Add wet to dry and just mix until combined.
- Fold in the cranberries.
- Spoon batter into muffin pans. I used jumbo muffin pans with silicone liners . You can use standard muffin pans as well. If you use standard muffin pans, bake for less time.
- Bake for about 12-15 minutes, or until a toothpick comes out clean.
- Let the muffins cool completely before removing from the pans.
Recipe Notes
Please store these muffins in the fridge in an airtight container. You can also freeze them for longer storage.
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