Gluten-Free Low Fat Cranberry Muffins

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Average Rating: 5 | Rated By: 5 users

I am starting this week with tangy healthier Gluten-Free Low Fat Cranberry Muffins. The delicious and light cranberry muffins are flavoured with bursting fresh cranberries, buttermilk, cinnamon, ginger, lemon zest and vanilla. The buttermilk is used to replace butter keeping the muffins light and cutting back on saturated fats. To keep the muffins extra moist, I added a splash of heart-healthy olive oil.




are cranberries healthy?

I wanted to create a muffin that tastes good and one that has some health benefits. After all, food is thy medicine 🙂 We know that blueberries are healthy, a superfood we often use in muffins, such as these gluten-free blueberry muffin recipes. However, this may surprise you, cranberries are also considered to be a superfood rich in antioxidants. Cranberries are packed with vitamins, minerals and fiber. A serving of cranberries contains 22 percent of your daily recommended vitamin C and 28 percent of your daily recommended dietary fiber. Including cranberries in our diet will help promote healthy bodies.



cranberry muffin


what is buttermilk?

This may sound confusing, buttermilk sounds like it is made with butter? It is the opposite. Buttermilk is a fermented dairy drink. It is the liquid left behind after churning butter out of cultured cream. I cup of buttermilk contains 8 grams of protein, 28% of daily recommended calcium and is low in saturated fats. Buttermilk also contains riboflavin, also known as B₂. This vitamin helps support liver function by detoxifying your body of toxins. Typically a basic gluten-free muffin is made with 1/2 cup of butter, which is high in saturated fats and low in calcium. By replacing buttermilk for butter, the muffin is healthier, making this an easy choice.


cranberry muffins


this Gluten-Free Cranberry Muffin recipe couldn’t be easier,

This gluten-free muffin recipe is so simple to make. To make the batter, it takes virtually 10 minutes. What takes time is halving the cranberries 🙁 Starting with creaming the eggs with sugar. I recommend using a high-speed mixer. By using a high-speed mixer, the muffins will be light and airy. Add the wet ingredients and mix to combine. The dry ingredients are whisked, then add the halved cranberries to the flour mix. The cranberries have to be halved. This will allow them to burst in the batter, filling each muffin with fresh cranberry juices. I know cutting the tiny cranberries is tedious but well worth it and makes all the difference in the muffin flavour. Add the flour mix with the cranberries to the wet mixture and stir to combine.



Using a cookie scoop is probably the best way to fill the muffin cups. I never use anything else. And, always use parchment paper liners. This will keep the muffins from sticking to the paper, especially when they are low in fat. Once the muffin cups are filled, lightly sprinkle the tops with the remaining sugar. When the muffins bake, the sugar lightly caramelizes, giving the muffins a lightly sweetened topping. It is soo good! And that is all there is to it! A healthy-ish Gluten-Free Low Fat Cranberry Muffin one that includes calcium, protein, fiber and is filled with antioxidants. YUM!


cranberry muffins, gluten free


If you are looking for healthier gluten-free muffin recipes, these are my three favourites!

Healthy Gluten-Free Breakfast Muffin

Gluten-Free Sugar-Free Flax Muffin With Raisins

Grain-Free Muffin with Dates and Pecans

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  • 2 large eggs
  • 1 cup coconut or golden brown sugar, divided
  • 1/4 cup extra virgin olive oil
  • 1 cup buttermilk
  • 1 1/2 tsp. Pure vanilla extract
  • Zest of one lemon
  • 1 1/2 cups gluten-free flour blend (one that includes xanthan gum, or add 1/2 tsp.)
  • 1/4 cup arrowroot or tapioca flour
  • 1 Tbsp. Ground flaxseed
  • 2 tsp. Baking powder
  • 1 tsp. GF ground cinnamon
  • 1/2 tsp. GF ground ginger or (2 tsp. minced ginger to be mixed with wet ingredients)
  • 1/4 tsp. Sea salt
  • 1 1/2 cups fresh or frozen cranberries, halved 
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  • Preheat oven to 350 F and line a muffin pan with parchment paper liners
  • In a large bowl, using an electric mixer, beat eggs with 1 cup less 1 tablespoon of sugar, until creamy. Add olive oil, buttermilk, vanilla and lemon zest. Mix to combine
  • Whisk together flours, flaxseed, baking powder, cinnamon, ginger and salt. Stir in cranberries to coat with the flour
  • Add dry ingredients to wet mixture, and using a spatula, stir to combine.
  • Using a large cookie scoop or a spoon, transfer batter into the prepared muffin pan. Sprinkle the tops with the remaining 1 tablespoon of sugar
  • Bake for 33 - 38 minutes until the muffins pass the toothpick test, and they are golden. Leave the muffins in the pan for 10 minutes, then transfer onto a cooling rack. Enjoy!
  • Leave a Comment

    3 Responses to Gluten-Free Low Fat Cranberry Muffins

    • Leslie October 20, 2020

      The muffins are delicious and surprisingly super light! But the cranberries make them, thank you for another delicious muffin recipe.

    • Pam October 21, 2020

      I made these yesterday and they were delicious! I will definitely be making them again!

      • Kristina October 21, 2020

        wonderful and thank you for letting us know!

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