These paleo cranberry nut muffins are one of our family’s favorite fall treats! All the cranberry goodness of the muffins from my childhood, without the gluten or sugar rush…win-win!!

Well, the harvest is finally in, and nearly all of the canning and preserving done for the season (somebody say amen!)

In my book, that means it’s baking season, and we are wholeheartedly embracing it around here. Over the last week, Izzy has taken to greeting me in the morning by saying “bake muffins now?”

Yes, baby girl. We’ll bake muffins now.

That apron she’s wearing is actually my grandmother’s. Now that woman could cook, let me tell you! When we bake, I always let Izzy choose which of my aprons she’d like to wear, and then I jury-rig it up to fit her. I keep meaning to make some actual kid-sized aprons. In the meantime, it’s kind of a fun game.

Lately she’s been wanting to wear this particular one. So while it makes me miss Gram terribly, it also warms the cockles of my heart. Somehow it feels like we’ve got three generations there, doing a little morning baking.

Those cranberries are like toddler crack.

We’ve been pretty much rotating between our favorite pumpkin spice muffins, zucchini muffins, and some variation of cranberry nut muffins. I’d been fiddling with several versions of a recipe, when I was at the store the other day and saw that they had Bob’s Red Mill Paleo Flour on sale. I didn’t even know there was such a thing. I figured it was worth playing around with.

Now, this mix does have some tapioca flour in it, which I usually avoid, because, though technically paleo, it’s still a refined starch. But, when it makes for a recipe this easy, with such delightful results – I’m ok with making some exceptions now and then.

If you’re faithfully avoiding tapioca, though, this recipe works just fine by substituting 1 1/4 cups almond flour, and 1/4 cup coconut flour, in place of the paleo flour. Hope you enjoy!

If you like this recipe, you might also enjoy:

✦ Gluten Free Banana Pecan Pancakes

✦ Fresh Strawberry Breakfast Ideas

✦ Paleo Pumpkin Muffins

✦ Salted Maple Honey Caramels

✦ 18 Amazing Fruit Leather Recipes



Paleo Cranberry Nut Muffins These Paleo Cranberry Nut Muffins are quick and easy to make, with a delicate crumb and perfect fall flavor! 5 from 1 vote Print Pin Prep Time: 6 minutes Cook Time: 18 minutes Total Time: 24 minutes Servings: 12 Calories: 191 kcal Author: Anna Equipment muffin tin

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oven Ingredients 1/2 cup coconut oil

1/2 cup honey

4 eggs

1 teaspoon vanilla

1 1/3 cup bob’s red mill paleo flour

3/4 teaspoon baking powder

1/2 cup nuts

3/4 cup cranberries Instructions Preheat oven to 350 degrees. Grease muffin tin well (I use coconut oil).

Beat the eggs in a large bowl.

In a small pan, melt the coconut oil and honey, whisking together as they melt.

Beat melted oil and honey, and vanilla, into the eggs.

Stir in flour and baking powder until well mixed.

Fold in nuts and cranberries.

Spoon into muffin tin, and bake for about 18 minutes. Muffins are done when they’re golden brown, and toothpick comes out nearly clean. Nutrition Facts Paleo Cranberry Nut Muffins Amount Per Serving Calories 191 Calories from Fat 126 % Daily Value* Fat 14g 22% Saturated Fat 9g 45% Polyunsaturated Fat 1g Cholesterol 55mg 18% Sodium 22mg 1% Potassium 107mg 3% Carbohydrates 15g 5% Fiber 1g 4% Sugar 12g 13% Protein 3g 6% Vitamin A 79IU 2% Vitamin C 1mg 1% Calcium 26mg 3% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet. Nutrition Calories: 191 kcal | Carbohydrates: 15 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Cholesterol: 55 mg | Sodium: 22 mg | Potassium: 107 mg | Fiber: 1 g | Sugar: 12 g | Vitamin A: 79 IU | Vitamin C: 1 mg | Calcium: 26 mg | Iron: 1 mg

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