As a kid, I always preferred dried cranberries over raisins. When I think about it now, it probably has to do with the fact that the cranberries were sweetened with sugar, while the raisins were not. These days, I like them both. However, I don’t consume them unless their in the form of baked goods such as banana bread or these gluten free Cranberry Protein Muffins.
These muffins are made with vanilla protein, cassava flour and naturally sweetened dried cranberries. (That is, cranberries sweetened with apple juice and no containing any oils.) In addition, these cranberry muffins don’t have any added sugar, are gluten free, Paleo and dairy free. They make an excellent grab and go breakfast or snack.
Ingredients in Cranberry Protein Muffins
These muffins only use 8 ingredients. All Paleo, nut free, dairy free and gluten free. Plus, there isn’t any added sugar in this muffin recipe! The ingredients include:
- vanilla protein powder
- cassava flour
- baking soda
- vanilla extract
- dried cranberries
Any flavored protein powder may be used instead of vanilla. However, vanilla works best with the flavor of dried cranberries (in my opinion). The protein powder used in this recipe is from Aloha. Which, used to be grain free, but the company changed their formula to include brown rice protein. So, if you are completely grain free, then I suggest using another protein.
Cassava flour is what gives these muffins their fluffy, moist and bread-like texture. I have not tried any other flour substitutions. If you choose to substitute this ingredient, be sure to measure the flour by weight.
Dried cranberries often come with with added sugar and are coated in sunflower oil. This particular recipe uses dried cranberries from my local Co-Op. Fortunately, I was able to find some that were just sweetened with apple juice – nothing else. There are some Paleo friendly dried cranberry options online as well. The ones I recommend are:
If you don’t have cranberries on hand or simply don’t want to add them, you may omit them. They add a little to the flavor but won’t change the soft, moist texture of the muffin itself. Another alternative is to substitute the cranberries with another dried fruit such as raisins.
How To Store Cranberry Protein Muffins
These muffins can be kept in the pantry, fridge or even freezer and then defrosted prior to eating. I suggest keeping them in an air-tight container up to four days at room temperature. In the fridge they’ll last well up to a week. And about a month in the freezer.
More Paleo Protein Recipes
For more Paleo recipes using protein powder, check out these posts:
Cranberry Protein Muffins made with vanilla protein, cassava flour and dried cranberries. Great for a simple, low sugar snack.
- 1/2 cup vanilla protein powder (55g)*
- 1/2 cup cassava flour (88g)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup water
- 1/3 cup dried cranberries
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all dry ingredients except cranberries. Mix well.
- Add in wet ingredients. Mix well.
- Add in cranberries. Mix well.
- Scoop batter into lined muffin pan and bake at 350 degrees for 15 minutes.
- Remove from oven and cool on wire cooling rack.
- Store in air-tight container in pantry or fridge.
*The protein powder I used for this recipe was Aloha Vanilla Protein, however they have since changed their recipe and it is no longer Paleo because it contains rice protein. I still think it’s a good protein powder and bakes well, but if you’re wanting something grain-free then I don’t suggest using it.
Keywords: cranberry, muffins, protein recipes, no added sugar, nut free