Cranberry Dream Muffins

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.


These muffins are lovely for anyone looking for an Autoimmune Protocol elimination-phase friendly treat! The blend of cassava and coconut flours produce a just-crumbly-enough texture that is so hard to get in AIP baked goods, plus the avocado oil ensures they stay soft and fresh-tasting for a few days. Enjoy!

5.0 from 2 reviews
Cranberry Dream Muffins
Prep time
Cook time
Total time
Serves: 6 muffins
  1. Preheat the oven to 350 degrees F. Grease (or line w/ paper cups) 6 slots of a standard muffin tin and set aside.
  2. In a medium bowl, add the cassava flour, coconut sugar, coconut flour, baking soda, cinnamon, ginger, and salt and stir to combine. Set aside.
  3. In a large bowl, add the avocado oil, lemon juice, and vanilla and whisk to combine. Add to the dry mixture, give it a little stir, and then add the cold water, using a spatula to stir only until the mixture is combined. Your batter will be much thicker and less wet than conventional muffin batter. Fold in the cranberries and coconut flakes.
  4. Use a spoon to fill each cup to the top (even heaping a little) with batter. These muffins don't rise much, so you can fill them more than usual (alternatively, if you want smaller muffins, you can make 9 instead of 6). Sprinkle with a little sea salt and coconut flakes for garnish, if desired.
  5. Bake for 30-35 minutes, or until lightly browned on the tops and a knife or toothpick inserted comes out clean. Allow to cool fully to develop the right texture. Can be reheated or enjoyed at room temperature.
Because of the avocado oil in this recipe these muffins keep well in an airtight container at room temperature for a few days, just make sure they are fully cooled before sealing up.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.


  • Lucy L. says

    I will definitely try them this weekend. Can i use other oil than avocado i don’t like strong taste of it.

    • Mickey Trescott says

      Hi Lucy! You can sub a mild-flavored olive oil for the avocado oil.

  • Heather says

    Do you think this could work with blueberries?

  • Chasity says

    Our daughter has type 1 diabetes (as well as Hashimoto’s) so we use erythritol or stevia in lieu of any type of sweetener. What are your thoughts on these? Those muffins look delicious and I’m wondering if I can switch out the coconut sugar for Thrive.

  • Sharon says

    I made them (I’m celiac) and really like them — actually, I tripled the recipe since I can’t go to all the effort for just 6 muffins. Yes, I shared my muffins with my extended family as well as a celiac friend of mine. They have a unique flavor. Yes, a little soft like gluten free baked goods; but if you bake them the full time (35 minutes), they are firm and stick together nicely.

    I want to make these again but with more cranberries. Did you try more cranberries when you were testing your recipe? That little tart burst is wonderful. I will be making these again — very good. I followed the recipe exactly.

    • Mickey Trescott says

      Hi Sharon! Thanks for the feedback, I’m glad you enjoyed them! I do think you can up the cranberries, but don’t go too crazy as they can make them come out too doughy and soft in spots. Let me know how it works out for you!

  • Shannon says

    Hi Mickey– These look delicious!
    Do you think I could sub MCT oil or warmed-up coconut oil for the avocado oil? I don’t love the taste of avocado oil (so I don’t buy it) and I only use pretty green-tasting strong olive oil, so I can’t sub that. Also– does the type of oil used in baking determine how long it stays fresh? It seems like you are suggesting that in the post, and I’m curious.

    Thanks so much– you are such a help on my journey to health <3

    • Mickey Trescott says

      Hi Shannon! Coconut oil will not work, the only oil replacement I suggest is olive. Sorry! And yes, the muffins stay moist (not fresh) longer because I use liquid fat in the recipe. Hope it helps!

  • […] Cranberry Dream Muffins from Autoimmune Wellness *Plan on baking this weekend? Mickey uses two AIP flours to master that crumbly texture. […]

  • Kelley McGowan says

    I made these this morning and the flavor was wonderful. I had a bit of technical difficulty with the muffins being very crumbly . When I cut it in half after it was cooled it just fell apart. Followed the recipe exactly, looking to perfect the next time? What may be the cause of a drier than expected texture? I baked it for 32 minutes. Thank you, I love your recipes. I’m 8 weeks in to my AIP journey and feel better than I have for more years than I can count!

    • Mickey Trescott says

      Hi Kelly! I’m happy you enjoyed them! The muffins are on the crumbly side, but they should stay together. Do you know if your oven cooks at the correct temperature? My guess is that you should have been done at 30 minutes, or your oven may be cooking a little hot. Good luck!

  • tori says

    Sounds good can you sub tapioca flour or green banana flour for cassava flour (can’t get hold of any atm)? thank you

    • Mickey Trescott says

      Hi Tori! I don’t recommend any flour substitutes for this recipe. Sorry!

  • Lori Cohen says

    I made these yesterday, such a great flavor!! Was so disappointed though because they didn’t stick together at all. Definitely couldn’t pick them, had to use a spoon to eat them – was sort of like a crumble. The only changes I made were that I used blueberries instead of cranberries and about 1/3 c coco sugar instead of 1/2 c. Cooked them for 35 min and let them cool for many hours. Any ideas why they wouldn’t stick together?

    • Mickey Trescott says

      Hi Lori! It sounds like you cooked them too long, or your oven may be cooking too hot. I would try again and see how they look at 25 mins, or use an oven thermometer to see what temp your oven is cooking at. Hope they come out next time!

  • Carley says

    I’m having trouble finding cassava flour can this be replaced arrowroot or tapioca?

    • Mickey Trescott says

      Hi Carley! Unfortunately I don’t recommend substitutions for this recipe. Your best bet is to find an AIP muffin recipe that doesn’t use cassava as the base. I know they are out there!

  • Rebecca says

    Hi Mickey, thank you so much for this recipe! It turned out well though I used frozen cranberries. Will definitely make again and share with others too!

Leave a Comment

Rate this recipe: