Grain Free Lemon Cranberry Muffins {GAPS, Primal, Paleo Friendly}

These grain free lemon cranberry muffins are one of those basic kid-and-family-friendly recipes. Lemon and cranberry are a classic combination, making these muffins a great snack…or winter soup accompaniment.

The cranberries in this recipe are fruit-juice sweetened and dried, but as fresh cranberries are in supply in Vermont right now (yes, another food grown locally!), I will eventually try these with fresh cranberries with the following adaptation:

  • Instead of 3/4 cup of dried cranberries, I’ll use 1 cup of fresh.
  • I’ll also increase the honey by 2 tablespoons to counteract the tartness.

Enjoy this simple recipe and let me know how you make them and like them. Did you try fresh cranberries? How did they turn out?

Print

Grain Free Lemon Cranberry Muffins {GAPS, Primal, Paleo Friendly}

  • Author: Melanie Christner - Honest Body
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Grain Free Baked Goods

Scale

Ingredients

  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 dried cranberries
  • 6 eggs (preferably pastured)
  • 1/2 cup organic butter, melted (alternatively use coconut oil for Paleo)
  • 1/3 – 1/2 cup raw honey (depending on your sweetness preference)
  • 1 teaspoon fresh lemon zest

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line 12 muffin cups with liners.
  3. Combine the eggs, butter, and honey in a large bowl or in the bowl of an electric mixer.
  4. Combine the coconut flour, baking soda, salt, and cranberries in a bowl.
  5. Add the wet ingredients to the dry and mix well so there aren’t any clumps. (Give the coconut flour a minute to absorb the moisture and expand.)
  6. Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
  7. Bake for 18 – 20 minutes, or until toothpick comes out clean.

Grain free lemon cranberry muffins are fresh and light and perfect for GAPS, Primal, and Paleo diets. Don't miss muffins any longer!

18 thoughts on “Grain Free Lemon Cranberry Muffins {GAPS, Primal, Paleo Friendly}”

  1. These sound really good. Except I can’t eat coconut. Can you give me an idea how to make these muffins with almond flour and maple syrup?

    1. Melanie Christner

      Hi Liza,

      Sure! I noted in the recipe what I would do if I were to use fresh cranberries.

      Thank you,
      Melanie

  2. I just made these muffins using fresh organic chopped cranberries. I read the recipe wrong and just used 3 T. of local honey and 1 T. xylitol, which measures 1/4 cup. I was surprised how stiff the dough got before putting them in the cups. It made 14 and they rose high. They are absolutely delicious and I ate them after they had cooled some with grass fed butter. I used 1/2 butter and 1/2 coconut oil. The sweetness was perfect for me. You could put 1 t. of honey if you want more sweetness. I will make these all the time and will try blueberries and other fruit and add fresh pecans and more. This is the perfect recipe for those who love bread, but don’t eat it anymore.

    1. Melanie Christner

      Hi Pat,

      Thank you for sharing your tweaks and additions, and your experience with making them 🙂

      I’m so glad you like them,
      Melanie

  3. Mmm, made these for breakfast this morning… DE-lish! One question, the muffins were quite greasy, (cupcake liners saturated and butter in the bottom of the tin) does that mean i need to add a little more coconut flour next time? I cut the recipe in half so it would only make 6, (there are only two of us) and my measuring cups were dirty so i used my measuring spoons, (logically 4 tbsp = 1/4 c for half a recipe) and I’m just wondering if measuring cups allow a better “pack” for the coconut flour, meaning the measuring spoonsare possibly what left me with greasy (but still perfectly tasty!) muffins?
    I don’t use coconut flour often since it tends to give me a tummy ache, but this just sounded so delightful i had to give it a go. It seems I’ve had this issue a couple of other times I’ve used the coconut flour for muffins, (using measuring cups) so maybe this is a “normal” thing with coconut flour?

  4. So far the only source of dried cranberries I can find contain apple juice concentrate. Is that GAPS legal? If not where might I find GAPS legal dried cranberries?

  5. Just to let you know, the instructions don’t say anything about the lemon zest. I assume it doesn’t matter when you put it in, but just thought I’d let you know :-). I’m about to make these this morning and they look delicious!

  6. Nancy in Alberta

    Good morning! Made these today with frozen sour cherries and vanilla – with the lemon zest. I went to pull out my frozen cranberries…and there were none. So, plan B, which was lovely anyway.

  7. Be careful !! These are super tasty and you will want to eat them ALL 😉

    We substituted coconut oil for the butter and used fresh cranberries + extra 2 Tb of honey as recommended.

    Thank you for the delicious recipe!

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top