Cranberry Corn Muffins

Prep Time 5 min Cook Time 15 min Serves 6 large muffins or 12 standard muffins     adjust servings

The perfect side for your Thanksgiving table.


  • 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


  1. Preheat oven to 350.
  2. In one bowl , mix the dry ingredients.
  3. Mix wet in another bowl .
  4. Add wet to dry and just mix until combined.
  5. Fold in the cranberries.
  6. 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.
  7. Bake for about 12-15 minutes, or until a toothpick comes out clean.
  8. 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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