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Gluten-Free Homemaker’s Almond Cranberry Muffins

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It is DAY 25 of Gluten Free Baking With KitchenAid and today we continue to celebrate our KitchenAid Stand Mixer Giveaway with these delicious gluten free, dairy free, almond cranberry muffins from the lovely Linda Etherton from The Gluten-Free Homemaker. All of Linda's wonderful recipes are gluten free, dairy free, and soy free. My kind of recipes! I LOVE any recipes made with almond flour, and Linda beautifully mixes protein and starchy flours together to create a lovely moist muffin with a gorgeous flavour. I used cranberries in my batch, but you could also use raisins. Either way, these muffins are piggilicious! I use that word deliberately, for I scoffed FOUR in one sitting. YES! I AM a pig! 

Oh, and there's more! When Linda first agreed to participate in this event, she sent me three recipes to choose from! DANGEROUS territory and just too tempting for my piggy ways!  Not wanting to miss out on one of her showstopping gluten free recipes, Scott (the real baker in the family) and I set about immersing ourselves in Linda's kitchen and made all three recipes! Yes! These almond cranberry muffins, as well as her gluten free angel food cake and gluten free snickerdoodles! YES! All I have to say is, "MAKE THEM ALL! OMG! YUM!" You will be pleased to know we SHARED! We took the angel food cake to a birthday party (where it was DEVOURED) and gave the snickerdoodles to my agent. Suffice to say, piggies far and wide in LA are chanting Linda's name with gratitude! LOL! 

So who is this talented "gluten-free homemaker?" Well, Linda is a wife and mother, who, since being diagnosed with Celiac Disease in 2000, has been using her husband and three children as guinea pigs to test her gluten-free cooking experimentation so that she and her family can enjoy tasty, nutritious gluten free meals and treats! Hence the name, "Gluten-Free Homemaker." Linda uses her wonderful blog and Facebook page (where she posts what she is making for dinner) to share her journey with celiac disease, her gluten-free knowledge and gluten-free recipe triumphs with us! WOO HOO! 

Do you know what I love the most about Linda's blog? The way she encourages us all to be fabulous "gluten-free homemakers" with her weekly menu ideas and weekly kitchen tips. You can also get involved in her wonderful community by sharing what YOU are making in her fantastic Gluten-Free Wednesdays Linky. There is a real "baking with mom" quality about this blog that I really love. Linda is a lovely, nuturing soul, and incredibly supportive of other bloggers. She has championed the other gluten free ladies with gusto this month, sharing so many of the other recipes on her Facebook page. I CANNOT wait to meet her in person  one day soon! 

So, let's all go over and give her some love! Thank you, Linda, for participating in this event with such generosity and community spirit, and for sharing your delectable recipe. You ROCK! 

I am, of course, linking this recipe to Linda's Gluten-Free Wednesdays! 

For more information about this recipe, check out Linda's original blog post.
Learn more about Linda Etherton at The Gluten-Free Homemaker.
Follow Linda on Facebook, Twitter, and Pinterest.

Gluten-Free Homemaker’s Almond Cranberry Muffins

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  • 1 cup almond meal/flour
  • 1 cup unsweetened almond milk
  • 1/2 cup sweet rice flour
  • 1/2 cup + 2 Tbsp potato starch
  • 1/2 cup coconut sugar
  • 1/2 cup dried cranberries or raisins
  • 1/4 cup tapioca starch
  • 1/4 cup melted coconut oil or grapeseed oil
  • 3 large eggs
  • 1 Tbsp gluten free baking powder
  • 1 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp pure vanilla extract
  • 3/4 tsp salt
  1. Preheat oven to 200 / 400°.
  2. In a mixing bowl, combine all of the dry ingredients with a whisk.
  3. In your stand mixer, lightly beat together the milk and eggs on a low speed.
  4. Add the vanilla.
  5. Pour the coconut oil into the dry ingredients and gently mix with a fork.
  6. Add this mixture into the milk, egg, and vanilla mixture and mix on a low speed until just moistened and combined.
  7. Gently fold in the cranberries or raisins.
  8. Spoon batter into a 12-cup greased muffin tin. The cups will be almost full.
  9. Bake for 18 minutes or until a toothpick inserted in the centre comes out clean.
  10. Cool in the pan for five minutes then transfer to a wire rack to cool completely. YUMMO! 

For more information about this recipe, check out Linda's original blog post.
Learn more about Linda Etherton at The Gluten-Free Homemaker.
Follow Linda on Facebook, Twitter, and Pinterest.

Tip: freeze those ripe bananas for yummies later

To ensure you always have a stash of frozen ripe bananas for your smoothies, muffins and breads, never throw away ripe bananas. Just keep freezing them whole in their skins in a ziplock bag. The riper they are (not soft and mushy) the sweeter they are - meaning you will need little or no sweetener! You can keep adding to the bag. Then when you need them, take the desired amount out of the bag and then rinse and cut for delectable frozen treats. I buy a bunch of bananas every week that I let ripen on the bench top and then freeze for use later. Bananayumma!

Tess, thank you for such a wonderful write up and the opportunity to be a part of this event.  You have put so much work into doing this.

These muffins have become a favorite in this house. I love the extra protein that the almond flour gives them.  I’m thrilled that you made all three recipes and would love to hear about any substitutions you made.

Just a note about my blog.  When I first started blogging, I was gluten free but not dairy or soy free.  That is reflected in the recipes.

Thanks again!

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ThankYOU for being a part of this event Linda.
I love your blog and facebook page, and all of the wonderful recipes and information you share.
I really appreciate everything you have done to support the other ladies too! Thankyou!
You are AMAZING!

Oh wow. Well, having just woken up to this recipe, all I can say is, “I know what’s for breakfast this morning.” I cannot wait to dive in! Almond is one of my favorite baking ingredients, as are cranberries. I’m in piggy Heaven.

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I really like these muffins for breakfast because of the protein the almond flour gives them in addition to the eggs.  If one of my kids grabs a muffin on his way out the door, I don’t feel like he’s getting all carbs for breakfast.

I hope you enjoy them.

You WILL be in Piggy Heaven. These are TO DIE FOR!

These look simply marvelous. I’m generally shy about replacing more than 2 eggs in a recipe but I do believe I’m going to try again. The worst that could happen would be yummy cookies instead of muffins, right?

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I don’t have any experience substituting for eggs so I can’t help you out there, but I would say it’s worth a try!

Linda, just as Tess stated, you did an amazing job with the ratios of flours and starches, creating an amazing texture, as seen in your amazing photo. Keep it up girl!

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I could eat these everyday for breakfast.

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I could too.  When it comes to breakfast, I don’t need a lot of variety.  I hope you enjoy them.

Every Day for breakfast, Every Day for Lunch…..every day for dinner….....

Perfect!  Gonna get my bake on. These muffins are delicious yummmmmm!  It sucks being gluten intolerant till you find the good stuff :-)

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Yay for getting your bake on!  The good news is that there is lots of great tasting gluten-free food. I hope you keep finding the good stuff. :)

Kitch - these are SOOOO good!
You will be in Piggy HEAVEN!

Well… you may have scoffed FOUR in one sitting I am not ashamed ... I ate SIX. Not that it was a competition.  I made them ate them decided to come back and write a note. And THEN read your little note (yah ...didn’t see it till later).  I nearly fell over seeing that I was a bigger piggy!  Taking them to the office tomorrow! :) Oink Oink

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I’m glad you liked them so much!  Muffins can be addictive.  I usually bake a double batch because they go quickly around here.

LOL! I LOVE it! I am out of the greedy cellar!

Almond and Cranberry? SOLD!!! Lucky i looked at this recipe before grocery shopping today. Add a few more items to the shopping list and I’m off to the market! See ya! Yum :-)

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GRRRRREAT! Can’t wait to hear what you think!
Linda’s recipes ROCK!

For a long time I wasn’t a big fan of cranberries, but I have learned to really like them, especially in baked goods. And you’re right, they are great with almonds.  Enjoy!

Oh my goodness, I can’t WAIT to try these muffins!  Almond is the only “nut” my daughter can tolerate, so these beautiful almond muffins being dairy-free and gluten-free = a perfect combination!  The recipe looks completely fabulous.
Sunday Brunch, here we come!  I’ll try not to eat 6 in one sitting though - gonna be tough as I’m a muffin fan and these look super-yummy!  :-)
Thank you, Linda!!!

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LOL! Well….I AM a pig afterall!
Jen - just TRY and stop at ONE! HA!

As a mom with one gluten and dairy free kid (even though he is now an adult) I know how much I want to make food that he can really enjoy.  I’m so glad these muffins are something your daughter can enjoy too.  You’re welcome!

:-)  I’ll let you know on Sunday.  Big charity event this weekend, so odds are good it’ll be at least a 3-fer on the muffins on Sunday morning!  :-)  CAN’T WAIT to make them and “snort” them down.

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Seriously - I dare anyone to try just 2 (or 3, for that matter)!  :-)
These muffins are simply wonderful!  Not too sweet, just the right amount of cranberries, very easy to make and just good clean food.  The tang of the cranberries provides the perfect accompaniment to the nutty almond flour.
Beautiful work, Linda!  Thank you for sharing this lovely recipe.

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Jennifer, thanks for letting me know how they turned out!  This recipe is definitely a keeper and one I make often.

DEFINITELY a keeper! Thanks again Linda.
You are AMAZING!

I totally agree! PERFECT balance of flavours.
Just DEEEEELICIOUS!

I can’t wait to try these.  What brand of almond flour/meal do you use?  I really like Honeville Grains.  Have you tried the recipe with that brand or does it not really matter?  Thanks!  Jen

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Jen! These are SOOOO good! I love Honeyville Grains too. Linda?

I tried Bob’s because that’s the only brand of almond flour our Whole Foods had - they were delicious!  Had them this morning sliced all pretty with Earth Balance and a strawberry peach Grand Marnier jam - oh boy, oh boy, oh boy!

Oh YUM! I like Bob’s Red Mill too!
ANY almond meal and almond flour is welcome in my house!!!! HE He He!

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