Cranberry Leftovers Muffins (Gluten-Free)

I hope you had an amazing Thanksgiving and (maybe even more importantly…) I hope you still have some cranberry sauce left!! If not, you can always whip up a super easy batch of my Ginger-Apple Cranberry Sauce. I usually don’t feel much like cooking the day after Thanksgiving, but baking is a completely different story. These little muffins are fantastic for brunch or a sort of a breakfast biscuit.

Slightly sweet and tart from the cranberries, these little muffins are delightfully moist. I was inspired to make these because I always LOVE using leftover cranberry sauce as a jelly or jam on baked goods or toast post-Thanksgiving! Leftovers are the absolute best part of Thanksgiving in my mind! Lots of turkey bone broth and turkey soup to be made! Ahhh, best get started.

Cranberry Leftovers Muffins (Gluten-Free)




1 ½ c. gluten free flour blend (I love Namaste Foods brand here!)

2 tsp. baking powder

½ tsp. cinnamon

¼ tsp. sea salt

½ c. coconut or maple sugar

¼ c. ghee, coconut oil or butter, melted

½ c. non-dairy milk, I used coconut milk

1 egg

1 c. leftover cranberry sauce


  1. Preheat oven to 400° and line a muffin tin with liners or use a silicone muffin pan.
  2. Combine gluten-free flour, baking powder, cinnamon and salt in a large mixing bowl until completely combined.
  3. Add in coconut sugar, ghee, non-dairy milk and egg. Mixing until a smooth batter forms.
  4. Fill 8 of the muffin wells ⅓ of the way full.
  5. Spoon in about 1 heaping tbs. of the cranberry sauce into the middle of the batter. Repeat for the remaining 7 muffins.
  6. Scoop batter on top of the cranberry filling so that the muffins are about ¾ of the way full.
  7. Bake 15-17 minutes, checking at 15 minutes.
  8. Let cool at least 10 minutes in the pan and then turn out onto a baking sheet. Enjoy!

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