Delicious Gluten-Free Cran Coconut Muffin Recipe

Good morning, fellow foodies! Today, I have a recipe that is sure to make your morning cranberry-fantastic! These gluten-free cran coconut muffins are perfect for those who are looking for a healthy breakfast option, but don’t want to sacrifice taste. With the perfect blend of sweet and tart flavors, this muffin recipe is definitely going to wake up your taste buds.

So why cranberries? They are not only delicious but are also packed with vitamins and antioxidants that support good health. And for those who have a sweet tooth, but struggle with dietary restrictions, these muffins are gluten-free, dairy-free, and made without any allergens. Yes, you read that correctly! This recipe uses 100% organic ingredients that include coconut flour, sorghum flour, tofutti sour cream, egg substitute and maple syrup.

These muffins can be enjoyed as a quick breakfast or as a snack anytime during the day. In each bite, you’ll taste the perfect combination of tangy-sweet cranberries and tropical coconut. So go ahead and indulge without sacrificing your diet plans–I promise these muffins will leave you feeling satisfied and energized!

So let’s dive into the recipe and learn how to make these fluffy gluten-free cranberry coconut muffins.

Why You’ll Love This Recipe

Gluten Free Cran Coconut Muffins
Gluten Free Cran Coconut Muffins

Good morning cranberry lovers! I am here to introduce you to a delicious, healthy and guilt-free muffin recipe that will keep your taste buds satisfied and your belly happy. This gluten-free cran coconut muffins recipe is loaded with a host of flavors that will make you forget all about the store-bought nutrition-deficient muffins that are full of sugar and unhealthy additives.

What makes this recipe special is its combination of fresh or canned cranberries, coconut flour, and tofutti sour cream. These ingredients make the muffin fluffy, gluten-free, and dairy-free, yet still moist and flavorful. The addition of allspice, orange zest, and maple syrup brings a unique twist to the classic cranberry muffins recipe.

Are you one of those people who love cranberry but dislike the texture of dried cranberries? This recipe calls for fresh or canned cranberries which add a chewy texture to the muffin while providing numerous health benefits such as antioxidants, vitamin C, and fiber. And let’s not forget about the coconut! Coconut oil makes these muffins deliciously fragrant and adds healthy fats which are known to promote weight loss and reduce inflammation.

Whether you are on a gluten-free diet or looking for healthier breakfast options, this recipe has got you covered. Not only does it feature recipes that are good for you, but it also feels like an indulgence. So why wait? Whip up a batch of these cran coconut muffins today and start your day off on the right foot!

Ingredient List

 A taste of paradise with every bite
A taste of paradise with every bite

Gluten-Free Cran Coconut Muffins

If you’re looking for a tasty breakfast that’s gluten-free, dairy-free, and bursting with flavor, these cran-coconut muffins are perfect for you. This recipe includes a unique blend of ingredients that will make your taste buds sing – from canned cranberries to coconut flour, tofutti sour cream, and maple syrup. Here’s everything that you’ll need to get started with your gluten-free cranberry coconut muffins:


  • 2 cups gluten-free flour blend
  • 1/2 cup coconut flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon allspice
  • 3/4 cup canned or fresh-frozen cranberries
  • 1/4 cup sugar (granulated)
  • 1/4 cup brown sugar
  • 2 eggs
  • 3 tablespoons coconut oil
  • 1 tsp vanilla
  • 1 tsp egg substitute
  • 1/3 cup maple syrup
  • 1/2 cup coconut milk
  • 1/3 cup Tofutti sour cream
  • zest of 1 orange

The Recipe How-To

 Nutritious and delish, the perfect combo
Nutritious and delish, the perfect combo

Now that you have gathered all the ingredients, let’s dive into the recipe to create your delicious Gluten Free Cran Coconut Muffins!


Start by preheating your oven to 375°F. Line a muffin tin with 10 cups and set aside.

Mixing the Ingredients

In a large mixing bowl, combine 2 cups of gluten-free flour, 1/2 cup of coconut flour, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Mix it well and create a well in the center.

In another bowl, whisk together the wet ingredients – 1/4 cup of melted coconut oil, 3/4 cup of maple syrup, substitute for 2 eggs, 3/4 cup of coconut-milk sour cream or Tofutti sour cream. Pour this mixture into the well created in the dry ingredients.

Mix everything gently until combined, but do not overmix. Fold in additional mix-ins like fresh cranberries or shredded coconut if desired.


Scoop spoonfuls of batter into each muffin cup until about 3/4 full. Bake on the middle rack for around 20–25 minutes or until an inserted toothpick comes out clean.


Remove from oven and allow it cool for about five minutes before transferring to wire racks to cool completely.

Now, you have freshly baked tender muffins ready to devour!

Note: These are best enjoyed warm and fresh from the oven, but can also be stored in an airtight container for up to several days.

Substitutions and Variations

 Cranberry and coconut - a match made in muffin heaven
Cranberry and coconut – a match made in muffin heaven

Hey there foodies! Sometimes our pantry or diet requirements may limit the ingredients we can use in a recipe. No worries, as I have some alternatives that will still satisfy your cravings for these delectable Gluten-Free Cran Coconut Muffins.

For those who are dairy-free, bottom line is you will need to find a good egg substitute and avoid any dairy products such as sour cream. Not to worry, there are many substitutes out there like applesauce or mashed bananas that can replace the eggs. You can also use Tofutti Sour Cream which is a great substitute and and it adds a creamy tang to the muffins.

For those who cannot consume nuts like almond flour, you can try using sorghum flour instead of gluten-free flour blends. I recommend trying Bob’s Red Mill 1:1 Gluten-Free Flour Blend for a super-simple alternative. To replace coconut oil, you can use any oil that has neutral flavor like avocado oil or grapeseed oil.

There’s so much room to switch up the mix-ins and flavors of these muffins! Instead of cranberries, fresh or frozen blueberries, strawberries or raspberries work great, as well as dried fruits like raisins, dates or figs. If you want to make this muffin nuttier than it already is, add some pecans or even shredded carrots.

Feeling creative? Experiment with different variations like Cranberry Lemon Muffins by swapping out the orange zest with freshly grated lemon zest or cranberry sauce for a chunkier and moister muffin. The possibilities are endless!

Remember that when making any swaps or changes recipe yields may change so don’t forget to adjust the quantity accordingly. Give your recipes your own personal flare while making it work for your specific dietary needs. Happy baking!

Serving and Pairing

 Soft, fluffy and gluten-free!
Soft, fluffy and gluten-free!

These delightful gluten-free Cran Coconut Muffins are great as a dessert or breakfast, and can be served with a variety of accompaniments. For a good morning cranberry muffins experience, I recommend serving them with a hot cup of coffee, tea or cocoa. The flavors of the coconut and cranberries are the perfect complement to these hot beverages.

For a savory pairing, try serving these muffins alongside a cheese platter or charcuterie board. The sweetness of the muffins will balance out the salty flavors of the cured meats and tangy cheese.

If you’re serving these muffins for brunch, consider slicing them in half horizontally and serving them with scrambled eggs, smoked salmon or bacon. You can even spread some almond butter on a warm muffin for an extra protein boost.

These muffins also pair well with fruit salad, yogurt bowl or smoothie bowl for a light and healthy meal or snack.

In conclusion, these Gluten Free Cran Coconut Muffins are versatile enough to serve at any time of day and can be personalized to suit your taste preferences. Whether sweet or savory, there’s always something you can pair these muffins with to make it an unforgettable eating experience!

Make-Ahead, Storing and Reheating

 You won't believe these muffins are dairy-free
You won’t believe these muffins are dairy-free

These gluten-free cran coconut muffins can be made ahead of time and stored for later. To make these muffins ahead, simply bake them as directed in the recipe and let them cool completely. Once cooled, store the muffins in an airtight container at room temperature for up to two days.

You can also freeze the muffins for future use. To do this, wrap each muffin individually in plastic wrap or aluminum foil and then place them in a freezer-safe bag. The muffins can be stored in the freezer for up to three months.

When you’re ready to eat the frozen muffins, simply remove them from the freezer and let them thaw at room temperature or warm them up in the microwave or oven for a few seconds or minutes until they reach your desired temperature. Simply microwave each muffin for 10 seconds or reheat them in the oven at 300°F for 5-7 minutes until they are warmed through.

These muffins also store well at room temperature for up to two days if you have any leftovers. To reheat these leftover muffins, simply place them on a baking sheet and cover them with foil. Bake the covered muffins in a preheated oven at 350°F for 10-15 minutes until they are heated through.

Whether you make these delicious gluten-free cran coconut muffins ahead of time or store leftovers, reheating is quick and easy. So, take advantage of this versatile recipe and enjoy these scrumptious muffins anytime!

Tips for Perfect Results

 Healthy never tasted so good
Healthy never tasted so good

Making the perfect gluten-free and dairy-free muffin may take some practice, but here are some tips to help you achieve delicious results every time you bake these Gluten-Free Cran Coconut Muffins!

1. Flour blend is important – To get the right texture, you need a good gluten-free flour blend. I would recommend using a mixture of sorghum flour, almond flour, and coconut flour in equal parts. These flours work together nicely to provide a light and fluffy muffin texture.

2. Don’t overmix – When mixing your wet and dry ingredients, be careful not to overmix the batter as this can result in a dense muffin. Mix just enough to combine all the ingredients.

3. Use fresh baking powder – Make sure to check the expiry date of your baking powder before using it. If it’s past its shelf life, it might not react properly in your muffin batter.

4. Do not substitute eggs without testing – Eggs play an essential role in the structure of a baked good, so if you substitute them with an egg substitute or any other ingredient, it can impact the final product’s texture.

5. Measure accurately – While baking, precision is key; inaccurately measuring ingredients can cause significant changes in texture and taste.

6. Use parchment paper or cupcake liners – Using parchment paper or cupcake liners makes clean-up a breeze, plus it helps keep muffins moist by preventing them from sticking to the pan

7. Store muffins correctly – After making these delicious muffins, it’s crucial to store them correctly for longevity purposes. Cool completely before storing them in a sealed container; otherwise, excess moisture can cause mold growth.

For Vegan modifications –

To make these Cran Coconut Muffins vegan-friendly, substitute eggs with egg replacer like applesauce or mashed bananas and use vegan-friendly substitutes for the sour cream.

By keeping these tips in mind and following them carefully, your gluten-free Cran Coconut Muffins will come out perfect each time you bake them.

Bottom Line

In conclusion, these Gluten Free Cran Coconut Muffins are the perfect breakfast or snack option for anyone who is looking for a healthier alternative to regular muffins. With the delicious blend of cranberries and coconut, they’re packed with flavor and nutrition that will keep you energized throughout the day.

These muffins are not just gluten-free, but dairy-free as well, making them ideal for people with dietary restrictions. By substituting all-purpose flour with gluten-free flours like sorghum or almond flour, you can enjoy these delicious treats without compromising on taste.

Whether you’re having them in the morning with a cup of hot tea or as an afternoon snack, these muffins are guaranteed to perk you up and lift your spirits. So why not give this recipe a try and indulge in some guilt-free snacking?

So go ahead and whip up a batch of these Cran Coconut Muffins today. Your taste buds and your body will thank you for it!

Gluten Free Cran Coconut Muffins

Gluten Free Cran Coconut Muffins Recipe

Gluten free, sugar free, and vegan muffins made from the leftover thanksgiving ingredients in my cupboards. I am sure this recipe can be improved so if you try it out or have done something with fantastic results please oh please share your secrets. The flours and their combination can be altered to suit whatever you have, the texture is reminiscent of cornbread so if you would like something with less grit I would suggest adding a proportion of potato starch and/or tapioca starch or even a little cornstarch.
No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Course Dessert
Cuisine Gluten-free
Servings 20 muffins
Calories 165.2 kcal


  • 1 1/2 cups sorghum flour
  • 1 1/2 cups rice flour
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon allspice
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 1/2 cup maple syrup
  • 1 tablespoon egg substitute
  • 6 tablespoons rice milk
  • 1/2 cup tofutti sour cream
  • 3/4 cup coconut
  • 1/2 cup canned cranberries
  • 1 tablespoonorange, zest
  • 1 teaspoon vanilla


  • Place paper cups into muffin tins and preheat oven to 350*.
  • Place all of the dry ingredients into a large bowl and stir until combined and make a well in the center.
  • In a smaller bowl, mix all of the wet ingredients until combined.
  • Pour the wet ingredients into the well of the dry ingredients.
  • Fold these ingredients together until combined.
  • Fill muffin cups 2/3 full and bake in preheated oven for 25 minutes.
  • Test with a toothpick, muffins are done when toothpick comes out clean.

Add Your Own Notes


Serving: 902gCalories: 165.2kcalCarbohydrates: 17.2gProtein: 1.1gFat: 10.5gSaturated Fat: 3gSodium: 204.6mgFiber: 0.9gSugar: 5.2g
Keyword < 30 Mins, Beginner Cook, Breads, Dessert, Easy, Free Of..., Grains, Oven, Potluck, Quick Breads, Sweet, Vegan, Weeknight
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found