Cranberry-Apple Spice Muffins (Gluten Free) Recipe

Name: Cranberry-Apple Spice Muffins (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling Ingredients; 1 cup shredded zucchini (about 1 zucchini); 1 1/2 cups finely chopped apples (about 1 large apple); 1/2 cup dried cranberries; 1/2 cup chopped walnuts; 1 teaspoon orange zest; 1 teaspoon lemon juice; Dry Ingredients; 2 1/2 cups gluten-free flour (Try 3/4 brown rice flour, 1/4 soy or almond flour and 1/2 cup each of garfava flour, tapioca flour &); 1 teaspoon xanthan gum; 1 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ginger; 1/4 teaspoon allspice; 1/4 teaspoon clove; Wet Ingredients; 4 eggs; 1 1/2 cups applesauce; 1/3 cup packed brown sugar; 1 tablespoon molasses; 2 teaspoons vanilla; Topping; walnuts (I've also used biscotti crumbs for added crunch or sprinkled extra brown sugar on top )

Servings: persons

Filling Ingredients
1 cup shredded zucchini (about 1 zucchini)
1 1/2 cups finely chopped apples (about 1 large apple)
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 teaspoon orange zest
1 teaspoon lemon juice
Dry Ingredients
2 1/2 cups gluten-free flour (Try 3/4 brown rice flour, 1/4 soy or almond flour and 1/2 cup each of garfava flour, tapioca flour &)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon clove
Wet Ingredients
4 eggs
1 1/2 cups applesauce
1/3 cup packed brown sugar
1 tablespoon molasses
2 teaspoons vanilla
Topping
walnuts (I've also used biscotti crumbs for added crunch or sprinkled extra brown sugar on top )

1
Preheat oven to 350 degrees. Grease or line two muffin pans (I like to do one regular 12 cup muffin pan and one large 6 cup muffin pan, this also works in a small loaf pan).
2
In a medium sized bowl stir together the filling ingredients.
3
In large bowl, mix together dry ingredients using a wire whisk. Stick your nose in and smell all the spices!
4
In a mixer, beat the eggs, then add the rest of the wet ingredients and mix well. (TIP: To keep the molasses from sticking to your tablespoon, rub a drop of oil in the inside and around the edges and it will slide right off!).
5
Turn mixer on low speed and add the dry mix a little bit at a time, mixing after each addition. Put mixer on medium-high speed and mix for about 15 seconds.
6
Add the filling ingredients and mix on low for about 15 seconds.
7
Spoon the batter into pans, filling halfway since muffins will double in height (I recommend using a rounded ice cream scoop).
8
Place a walnut in the center of each muffin (Sprinkle on brown sugar or crushed biscotti crumbs if you like).
9
Bake for 20-25 minutes. When done, leave in pans at least 5 minutes before eating.

700

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Filling Ingredients, 1 cup shredded zucchini (about 1 zucchini), 1 1/2 cups finely chopped apples (about 1 large apple), 1/2 cup dried cranberries, and more.

Yes, Cranberry-Apple Spice Muffins (Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cranberry-Apple Spice Muffins (Gluten Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions