Gluten Free Cranberry Nut Muffins

Servings12 muffins
Prep Time20 minutes
Bake Time30 minutes


  • non-stick butter spray with baking powder
  • cups Arrowhead Mills Organic Gluten Free All-Purpose Flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 1 large eggs
  • 1 cup soft brown sugar
  • ½ cup canola oil
  • ½ teaspoon Pure Vanilla Extract
  • 1 cup finely grated zucchini
  • ½ cup frozen cranberries
  • ½ cup chopped pecans


  • Preheat oven 350°F. Generously butter a standard muffin tins.
  • In a medium bowl combine together flours, baking powder, baking soda, and cinnamon, salt and set aside.
  • In a separate medium bowl, whisk together eggs, sugar, oil, and vanilla.
  • Stir in zucchini and nuts.
  • Stir in the flour mixture and fold in the cranberries, do not over mix.
  • Divide the batter between the muffin tins and bake in the center of the oven for 25-30 minutes or until test comes out clean.
  • Let cool in pan for 5 minutes and then remove from pan to cool completely on wire rack.
TRIED THIS RECIPE? Share it with our community.@arrowheadmills #arrowheadmills

About Alexandra Hionis


Get special offers, recipes & news

Legal language here Privacy Policy