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.
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.
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.
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.
Cranberry Jalapeño “Cornbread” Muffins
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
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
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Amber Lee says
I made these and loved the flavor, but they fell apart. I’d. love to perfect the recipe and make it again. Any suggestions?
Carolyn says
What brand of coconut flour did you use?
Dana Grilikhes says
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?
Lynnea says
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!.
Carolyn says
Glad to hear it!
Dana Grilikhes says
These were awesome! Totally delicious and easy!! Will make frequently! Thank you!!
Chris says
I did not have good luck with this recipe for me a waste of good eggs will not try this again
Chandria Ridgeway says
Can I use egg whites instead of eggs
Carolyn says
Sure, if you like.
Chandria Ridgeway says
What can I substitute for the 7 eggs? Is it possible to substitute all egg whites?
Cindy Bowden says
Could I use heavy whipping cream instead of almond milk? Thanks – it looks so good!
Carolyn says
I would do have whipping cream, half water. It will be really thick, otherwise.
Dana Grilikhes says
Hi! These sound amazing! Is it possible to swap regular milk or cream for the almond milk?
Carolyn says
Yup, that works.
Dana Grilikhes says
Thank you! Can’t wait to make these for Thanksgiving!
TheaMaria says
I can’t wait to make these for Thanksgiving! What kind/size of pan did you use to get such cute squares?
Carolyn says
I use a pan like this one: http://amzn.to/2e2SWOe
TheaMaria says
Thanks!
Sheri-Lyn says
I have 2 brownie pans like this from pampered chef. Cant wait to finally use then and cabt wait to try these!
Shari says
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.
Reese says
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!!
Carolyn says
Absolutely. Not quite sure how long it would bake for, though.
Kim says
I wonder, could you take out the erythritol and maybe use Stevia?
Carolyn says
Probably but I like to use the Swerve.
Shweta says
Anyway to omit the butter? & substitute with apple sauce? and maybe use egg whites as well?
Carolyn says
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.
melissa says
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?
Carolyn says
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).
melissa says
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!
Sandra S. says
Trader Joe’s has it!
Pat says
fresh cranberries are low carb, dried cranberries aka craysins are sugar sweetened.
Dianne says
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.
Carolyn says
So glad you liked them and they would be great with bacon! They really do taste like cornbread, don’t they?
Susan h says
7 eggs? Sounds more like a fritatta.
Carolyn says
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”.
Amanda says
Amazing recipe!
Susan says
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.
Carolyn says
Good to know!
Sarah G says
Ooh, looks good! So these are mildly sweet like cornbread and not very sweet like a muffin?
Carolyn says
Exactly. Just a little sweet, but not too much.
Sarah G says
Awesome! My kids love sweet and spicy together so this will be a hit.