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Cranberry Jalapeño “Cornbread” Muffins

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Low carb, grain-free muffins that taste like cornbread! Made with coconut flour and bursting with cranberries and jalapeño, these delicious muffins would make a great addition to any Thanksgiving table.

Low Carb Cornbread Muffins

Cranberries are such a seasonal item and, if you think about it a bit, you have to wonder why. In this age of modern technology and transportation, all other berries are available year round. Plump strawberries and ripe raspberries are sitting there on the produce stands even in the dead of winter, but fresh cranberries make their first appearance in October and are usually off the shelves by Christmas. I don’t know if it’s simply because of consumer demand and that people only think to buy cranberries in the fall, or if they don’t grow well in the warmer climes of Florida or California and thus truly are only seasonally available. I know that they require a harsh and acidic boggy environment, one that we happen to have plenty of in New England, and that may be the cause of their restricted geography and time-frame. Whatever the reason, I like my cranberries year round and I usually stock up and keep several bags in my freezer for spring and summertime cranberry cravings.

Grain-Free Sugar-free Cornbread Recipe

But I still get excited when cranberry season rolls around, because with it comes everything I love about fall. The cooler temperatures and the glorious foliage just go hand in hand with a craving for all things cranberry. This year, I was quite literally the first person to buy a bag of fresh cranberries at my local grocery store. I had this particular recipe in mind when I arrived, but I was worried that I was too early and that they wouldn’t have any in stock yet. I had fingers crossed that they were at least carrying some frozen cranberries in the freezer aisle. But just as I walked into the produce section, I saw a staff member working on a seasonal display of cranberries with several crates of the ruby red fruit. He had barely managed to pile up a few of them before I walked over and grabbed a bag. Apparently my seasonal cranberry cravings were perfectly timed.

Low Carb Cranberry Jalapeño Cornbread Muffins

Last year I’d made some vanilla bean cupcakes with coconut flour for my daughter’s birthday. I made a huge batch with the intention of using them for the other kids’ birthdays as well, but in the end, we ate many of them unfrosted as breakfast muffins. And as such, they reminded me a great deal of cornbread. The texture was a little less grainy because of the finely ground coconut flour but the flavour was very similar to a sweetened cornbread recipe. That thought stuck in my head, I guess, so when I had a craving for a more savoury, cornbread-like muffin, I knew those cupcakes would be easy to adapt. I reduced the sweetener and the vanilla, and I added some chopped cranberries and jalapeño for a fun little twist. They were delicious and would be a perfect addition to any Thanksgiving table.

Low Carb Grain-Free Cornbread Recipe

5 from 4 votes
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Cranberry Jalapeño “Cornbread” Muffins
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
Low carb, grain-free muffins that taste like cornbread! Made with coconut flour and bursting with cranberries and jalapeño, these delicious muffins would make a great addition to any Thanksgiving table.
Course: Side Dish
Cuisine: Bread
Servings: 12 muffins
Calories: 157 kcal
Ingredients
  • 1 cup coconut flour (I used Bob's Red Mill)
  • 1/3 cup Swerve Sweetener or other erythritol
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 7 large eggs, lightly beaten
  • 1 cup unsweetened almond milk
  • 1/2 cup butter, melted OR avocado oil
  • 1/2 tsp vanilla
  • 1 cup fresh cranberries, cut in half
  • 3 tbsp minced jalapeño peppers
  • 1 jalapeño, seeds removed, sliced into 12 slices, for garnish
Instructions
  1. Preheat oven to 325F and grease a muffin tin well or line with paper liners.
  2. In a medium bowl, whisk together coconut flour, sweetener, baking powder and salt. Break up any clumps with the back of a fork.
  3. Stir in eggs, melted butter and almond milk and stir vigorously. Stir in vanilla extract and continue to stir until mixture is smooth and well combined. Stir in chopped cranberries and jalapeños.
  4. Divide batter evenly among prepared muffin cups and place one slice of jalapeño on top of each.
  5. Bake 25 to 30 minutes or until tops are set and a tester inserted in the center comes out clean. Let cool 10 minutes in pan, then transfer to a wire rack to cool completely.
Recipe Notes

Serves 12. Each serving has 7.08 g of carbs and 3.84 g of fiber. Total NET CARBS = 3.24 g

Food energy: 157kcal
Saturated fatty acids: 7.11g
Total fat: 11.22g
Calories from fat: 101
Cholesterol: 128mg
Carbohydrate: 7.08g
Total dietary fiber: 3.84g
Protein: 5.21g
Sodium: 362mg

Nutrition Facts
Cranberry Jalapeño “Cornbread” Muffins
Amount Per Serving (1 muffin)
Calories 157 Calories from Fat 101
% Daily Value*
Fat 11.22g17%
Saturated Fat 7.11g36%
Cholesterol 128mg43%
Sodium 362mg15%
Carbohydrates 7.08g2%
Fiber 3.84g15%
Protein 5.21g10%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

  2. I made something similar with some corn extract I got from Nature’s Flavors. They are expensive, but you can find some out of the ordinary flavors there. They have organic, sugar free and gluten free options.

    Reply

    • It’s not even remotely like frittata. If you’ve ever used coconut flour, you will know that it is incredibly absorbent and requires tons of eggs to rise properly. Without being eggy at all. I would never call anything that was frittata-like “cornbread”.

      Reply

  5. I made these last night & they are fantastic. Taste amazingly like cornbread muffins. I didn’t care too much for the cranberry in them, I’m used to cranberries in ‘sweet stuff’, so next time I’m using bacon! I’m sure these could be the base for ALL kinds of savory muffins. Thanks for the recipe.

    Reply

  6. I’m very new to diabetes, like 3 days new. You don’t list any sugar in this recipe. don’t cranberries have a lot of sugar?

    Reply

    • Noooooo! Cranberries have very little sugar/carbs! That’s why they are so tart if you eat them without any sweetener (and why dried cranberries take copious amounts of sugar).

      Reply

      • Ohhh. I have a bag of dried cranberries and I couldn’t believe how much sugar was in them. I’m going to try this recipe tomorrow provided I can find the coconut flour! Thanks for answering so quickly!

        Reply

    • I don’t know if that would work very well. I would’t try it myself because that would make it much higher carb, but you are welcome to try.

      Reply

  9. Heya! This recipe looks fantastic! I have made something similar but adding the cranberry in is genius! Do you think I could just make this into a loaf, instead of muffins? Thank you for sharing!!

    Reply

  10. I used 5 eggs and 6 tablespoons egg whites, added 1 tsp baking soda and did not use the cranberries. Also used 1/2 butter and 1/2 olive oil as I didn’t have avocado oil. They rose quite nicely and tasted great. Next time I’ll reduce the sugar and add green onions, maybe a touch of garlic powder to make them more savoury.

    Thanks for the recipe.

    Reply

  18. I’ve been searching for a basic low carb corn bread recipe. I omitted the jalapeno and cranberry because I wanted something for my chili. Delicious does not quite cover this recipe. Tastes just like cornbread. Loving it!.

    Reply

  19. I’m thinking of making these for a July 4th potluck – but I’m not sure I can get fresh or even frozen cranberries in Los Angeles in the middle of summer. Would dried cranberries work? or possibly another berry?

    Reply

  20. I made these and loved the flavor, but they fell apart. I’d. love to perfect the recipe and make it again. Any suggestions?

    Reply

  22. I have seen something like a corn flavoring or extract, have you ever used something like this? I was very close to buying it, but its kind of expensive…just wondered.

    Reply

  23. Can you be more specific about the sweetener type? I know you are referring to the brand Swerve but there are several types (I have granulated and powdered, for example). A link would help. Can’t wait to try these.
    By the way, I made your mushroom risotto for dinner tonight. Very good. Keep the amazing recipes coming!!!
    Thanks!!!

    Reply

  25. oh my GAWD these were absolutely delicious and smelled amazing!!! I will definitely be making these again!!!!!! Thank you !

    Reply

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