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    Home » Keto Bread » Cranberry Jalapeño “Cornbread” Muffins

    Published: Oct 20, 2014 · Modified: Jul 20, 2022 by Carolyn

    Cranberry Jalapeño “Cornbread” Muffins

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    6.9K shares
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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

    Cranberry Jalapeño “Cornbread” Muffins

    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.
    5 from 5 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Bread
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 157kcal

    Ingredients

    • 1 cup coconut flour (I used Bob's Red Mill)
    • ⅓ cup Swerve Sweetener or other erythritol
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 7 large eggs, lightly beaten
    • 1 cup unsweetened almond milk
    • ½ cup butter, melted OR avocado oil
    • ½ teaspoon vanilla
    • 1 cup fresh cranberries, cut in half
    • 3 tablespoon minced jalapeño peppers
    • 1 jalapeño, seeds removed, sliced into 12 slices, for garnish

    Instructions

    • Preheat oven to 325F and grease a muffin tin well or line with paper liners.
    • In a medium bowl, whisk together coconut flour, sweetener, baking powder and salt. Break up any clumps with the back of a fork.
    • 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.
    • Divide batter evenly among prepared muffin cups and place one slice of jalapeño on top of each.
    • 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.

    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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      Recipe Rating




    1. Sue says

      December 24, 2021 at 8:54 pm

      5 stars
      I just made these today to take to my sister’s for dinner tomorrow. I was worried I undercooked them when I took them out of the pan but a few hours later I tried one and it was perfect. No, it doesn’t have a cornbread texture, but yes, it has the cornbread taste. Delicious! I’ll make these again!

      Reply
    2. Ben Myers says

      October 12, 2021 at 3:08 pm

      Does not taste like cornbread at all. DELICIOUS. But no cornbread flavor for me.

      Reply
    3. Kristil says

      November 26, 2020 at 9:29 pm

      Cranberries and jalapeño in cornbread? Yes, please! This was a huge hit at Thanksgiving!

      Reply
    4. Cleo says

      April 03, 2020 at 9:56 pm

      Would it be possible to substitute fresh for unsweetened dried cranberries? If so, how much should I add in? Thanks!

      Reply
      • Carolyn says

        April 04, 2020 at 8:11 am

        Put in about half the amount.

        Reply
    5. Katie says

      September 14, 2019 at 1:43 pm

      5 stars
      Such a unique combination of flavors! I always love trying new recipes like this. Thanks for sharing!

      Reply
    6. Anna says

      September 14, 2019 at 1:33 pm

      5 stars
      Love the jalapeno cranberry combo! These are fantastic!

      Reply
    7. Kimberly says

      September 14, 2019 at 10:16 am

      Oh yum, I love this sweet-hot flavor combo!

      Reply
    8. Demeter says

      September 14, 2019 at 9:18 am

      5 stars
      I am loving this flavor combination! They are also so festive looking. Pinning for the holidays.

      Reply
    9. Suzy says

      September 14, 2019 at 9:13 am

      5 stars
      I’m obsessed with the fact that you combined cranberries and jalapeños! Sounds incredible!

      Reply
    10. Sheri-Lyn says

      March 26, 2019 at 5:40 pm

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

      Reply
    11. Bailey says

      November 21, 2018 at 2:32 pm

      Does the mix rise a lot, or does it pretty much stay where you put it?

      Reply
      • Carolyn says

        November 21, 2018 at 4:25 pm

        It rises.

        Reply
    12. Renee says

      September 19, 2018 at 12:14 am

      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
      • Carolyn says

        September 19, 2018 at 12:38 pm

        Hi Renee. I am being specific. Think about it… when a recipe lists “sugar” without a qualifier, it means the granular sugar. I will always qualify if it needs to be powdered.

        Reply
        • Renee says

          September 21, 2018 at 1:18 pm

          Ummm, ooook. Thanks.

          Reply
    13. Mary Nykerk says

      January 24, 2018 at 2:08 pm

      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
      • Carolyn says

        January 24, 2018 at 3:11 pm

        I know a lot of people like it but I don’t bother.

        Reply
    14. Cindy Lyons says

      November 29, 2017 at 10:15 am

      Wonder if you would have to make any adjustments if you wanted to add some cheddar cheese? Trying to duplicate my Aunt Sue’s Mexican Cornbread recipe, but low carb.

      Reply
      • Carolyn says

        November 29, 2017 at 11:16 am

        No, just add it in!

        Reply
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