Gluten Free Cranberry Muffin Recipe

Gluten Free Cranberry Muffin Recipe The Sane Mum

Today I come to you with a gluten free cranberry muffin recipe.

Anyone who knows me, knows that I don’t actually enjoy spending too much time in the kitchen cooking. My commitment here – on The Sane Mum – is to only provide easy recipes and kitchen hacks that produce delicious food, while giving you back some precious time to spend doing whatever it is you truly love doing!

In your case, that might actually be making a Soufflé or baking Macarons, who am I to judge you? In my case, well… you can catch me playing board games with the kids or reading.

This will never be a culinary blog. But I will occasionally share easy recipes I come across or come up with, like this little invention of mine which I threw together in a matter of a few minutes and which actually worked and turned out delicious!

PS: The next day these muffins have more of a scone consistency – delicious with a cup of tea!

Gluten Free Cranberry Muffin Recipe


Servings: 12

Gluten Free Cranberry Muffin Recipe


  • 2 small, ripe bananas
  • 2 cups gluten free, self raising flour - I used the Woolworths 'Free From Gluten' brand
  • 2 heaped tbsp egg replacer - hubby is coeliac and egg intolerant!
  • 1/4 cup brown sugar
  • 1/2 cup cranberries
  • 1 and 1/4 cup milk
  • 125g butter


  1. Preheat the oven to 180'C fan forced.
  2. Place all the ingredients in a food processor of your choice.
  3. Blend until smooth, thick batter consistency. I used my Bellini Supercook and took about 5 second to gradually go up in speed until I reached speed 6, then I held it there for about 10 seconds.
  4. Pour the mixture evenly into a 12 cup muffin pan and bake for 25-30 minutes. When baked, carefully turn the muffins out onto a cooling rack, and enjoy when cool enough to eat!

I hope you enjoy this gluten free cranberry muffin recipe as much as our family did!

Gluten and Egg Free Cranberry Muffin Recipe - The Sane Mum


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