Apple Cranberry Cinnamon Muffins

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  • Author: Amber Romaniuk



2 cups gluten-free flour (Bobs 1-2–1 Flour)
1 tsp baking powder
½ tsp baking soda
2.5 tbsp cinnamon
4 free range eggs
½ tsp clove
¼ tsp allspice
1 cup fresh cranberries
1 cup shredded apple
1/2 cup coconut sugar
1 cup of olive oil
1 tsp vanilla powder
Pinch of sea salt
Regular-size muffin tin


  1. Preheat oven to 350 degrees Fahrenheit
  2. Grease a muffin tin with coconut oil.
  3. In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt, vanilla powder, coconut sugar and mix well.
  4. Add eggs and olive oil and mix well.
  5. Fold in apples and cranberries.
  6. Add mixture to muffin tin and top with additional apple and cranberry pieces.
  7. Bake for 25-28 minutes or until a toothpick comes out clean. Cool on a cooling wrack.
    Enjoy! Makes about 12-15 muffins.


Photos by Lisa San Filippo
Moments Marketing provides photography for social media, websites and corporate events as well as offers marketing consulting services. It’s also a sister company to Moments Photography, a portrait photography company. Lisa is the owner, creative visionary and chief photographer of Moments Marketing and owner and photographer of Moments Photography.

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