Cranberry sauce recipes are all over the place leading up to Thanksgiving, but what happens after the holiday, when there is a bowl filled with leftover cranberry sauce or you have an extra can of cranberry jelly that you do not want to store until next year? These vegan, gluten free, and oil free cranberry sauce muffins are a delicious way to use up any cranberry sauce!
Often, cranberries are underrated or forgotten in the everyday cooking department because they are so sour. However, they are an excellent source of vitamin C, which means that they help with immune system functioning and they help fight free radicals and inflammation in the body. In addition, the nutrients in cranberries help prevent bladder infections and urinary tract infections (UTIs).
Also, recipes using cranberries can be sweetened with natural sugars such as coconut sugar, agave nectar, dates, or applesauce instead of white sugar. Cranberry recipes do not have to be sour in order to be healthy!
Aside from eating a cranberry raw, I love every form of cranberries, so when there was a massive bowl of my whole-berry cranberry sauce leftover after the Thanksgiving meal, rather than eat the cranberry sauce daily for the next few weeks, I decided to create some new recipes using cranberry sauce as one of the ingredients.
These fluffy, moist, sticky, and soft cranberry sauce muffins were the first recipe I created using my whole-berry cranberry sauce, and they are crazy good! Imagine all the yumminess of cranberry sauce in bread form–and if you can wait until these muffins are cold from the refrigerator, they are even better! You might even find yourself making extra cranberry sauce or buying more cranberry jelly just so that you can make another batch of these muffins!
Please note: if you want to adapt the recipe to use a 15-ounce can of cranberry jelly instead of homemade sauce, make sure to mash the cranberry jelly so that is a spreadable consistency that will mix into the muffin batter easily.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1.75 cups homemade cranberry sauce (or 1 (15oz) can store bought)
- 1 cup plain cashew yogurt, unsweetened
- ¾ cup coconut sugar
- 2 flax eggs (2 Tbsp flaxmeal + ⅓ cup water)
- 1 tsp vanilla extract
- ¾ cup amaranth flour
- ¾ cup sorghum flour
- ¼ cup arrowroot starch
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- Preheat the oven to 375˚F and prepare the muffin tin.
- Mix the flax meal and water together and set to the side.
- In a medium bowl, whisk together the amaranth flour, sorghum flour, arrowroot starch, baking powder, baking soda, salt, and cinnamon together.
- In a large bowl, whisk together the cranberry sauce, yogurt, vanilla, coconut sugar, and flax eggs.
- Add the dry ingredients to the wet ingredients and mix well.
- Divide the batter into the muffin tins and place the pan in the oven.
- Bake the muffins 35-40 minutes or until a cake tester inserted into the middle comes out cleanly.
- Remove the pan from the oven and place on a cooling rack. Cool completely before trying to remove from the pan. Note: remove carefully because the muffins will be really soft and moist!
- Store in the refrigerator.