Cranberry Walnut Muffins
These wholesome muffins highlight the best of fall spices and ingredients. Walnuts and cranberries shine as the stars of this anytime Paleo treat — perfect at the start of your day with a cup of coffee, as a mid-morning snack, or an afternoon indulgence with tea. I picture you sitting by a cozy fire, enjoying one of these muffins! Walnuts are rich in antioxidants, vitamins, minerals, and healthy fats, while cranberries are packed with vitamin C. (Skip the dried cranberries — they’re usually much higher in sugar.) These muffins keep well for up to 5 days in the refrigerator when stored in a sealed container.
Makes: 12 muffins / Prep time: 15 minutes / Bake time: 25 minutes / Total time: 40 minutes
Gather
• 1 stick melted butter (½ cup / 113 g / 120 mL) — or vegan substitute (I use Melt)
• ½ cup coconut sugar (100 g)
• ½ cup monk fruit sweetener (100 g)
• 2 eggs (large / about 100 g total)
• 1½ tsp vanilla extract (7.5 mL)
• Zest of 1 orange
• 2 cups Paleo flour (240 g) (see my blend here)
• 1 tsp baking powder (4 g)
• 1 tsp baking soda (5 g)
• ½ tsp salt (3 g)
• 1 tsp cinnamon (3 g)
• ¼ tsp nutmeg (0.5 g)
• 6 oz cranberries (170 g), fresh or frozen (use 8 oz / 225 g for a fruitier version)
• ¾ cup roughly chopped walnuts (90 g)
Make
1. Preheat oven to 350°F (177°C).
2. In a large bowl, mix all the wet ingredients: melted butter, coconut sugar, monk fruit, eggs, vanilla extract, and orange zest.
3. Add the dry ingredients — Paleo flour, baking powder, baking soda, salt, cinnamon, and nutmeg — and mix until well combined.
4. Gently fold in the cranberries and walnuts.
5. Spoon the batter evenly into muffin liners in a muffin tin.
6. Bake for about 24–25 minutes, until golden and a toothpick inserted in the center comes out clean.
7. Remove from the oven and allow the muffins to cool for a few minutes before transferring them to a rack.
Serve warm or store for later — they’re delicious either way!
