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?

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

4.8 from 5 reviews
  • 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


  • 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


  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!

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