Easy grain free cranberry walnut muffin recipe


If you’re tired of the tried and true cranberry sauce for Thanksgiving dinner, why not get your cranberries a more delicious way? Cranberry walnut muffins are hearty enough to serve with dinner, yet sweet enough to be dessert.

Cranberry walnut muffins for Thanksgiving
A delicious yet hearty muffin

Gluten free cranberry walnut muffin recipe


  • Contains EGGS
  • Contains NUTS


  • 280 grams millet flour
  • 3 grams baking soda
  • 7 grams baking powder
  • 5 grams fine salt
  • 147 grams coconut sugar
  • 2 eggs
  • 5 mL vanilla extract
  • 60 mL olive oil
  • 120 mL nut milk [cashew milk recipe]
  • 227 grams cranberries (fresh or frozen)
  • 60 grams chopped walnuts


Preheat oven to 350 degrees F.

Sift together dry ingredients. Add eggs, vanilla extract, olive oil and nut milk; mix until blended. Add cranberries and walnuts, then mix until thoroughly combined.

Grease and flour a muffin tin (or line tin with muffin papers), then fill each muffin cup. For gluten free muffins it’s best to fill each cup as high as possible.

Bake for 30 minutes. Makes 12 muffins.