Cranberry Sauce Muffins (Gluten Free, Dairy Free, Low Sugar)

Cranberry Sauce Muffins (Gluten Free, Dairy Free, Low Sugar)

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Got leftover cranberry sauce, then make these cranberry sauce muffins. Easy to make with only 7 ingredients and 30 minutes to make. Gluten free, dairy free and low in sugar.  

Leftovers are a delicious treat to come from the holidays. Usually the common leftovers are turkey, stuffing, potatoes and cranberry sauce.

How to Use Up Leftovers?

With plenty of leftovers from the holidays or any family gathering, the key is to be creative.

cranberry sauce muffins on a wooden board

For The Turkey

You can easily use the turkey for curries, stews, pies and of course the famous leftover turkey sandwiches. If you’re a fan of the tv show friends then you will know about the episode where ross’s sandwich gets stolen from the fridge at work. I’ve always wanted try making a replica of the sandwich with the included moist maker.

For the Stuffing

If you flatten the stuffing balls and fry them in a hot frying pan to make them crispy you can add them into the leftover sandwiches. Or crumble them up and mix them with the leftover potatoes to make them into a hash.

bite shot of muffin with cranberry sauce

For The Cranberries and Cranberry Sauce

With leftover whole cranberries you can chop them up and add them to any granola recipes or use them as toppings for yoghurt, porridge or salads. For leftover cranberry sauce use can make these cranberry sauce muffins. Add a swirl to vanilla ice cream, brownies or use it as a topping for just about any sweet treat.

How to make Cranberry Sauce.

Using 400g of whole cranberries add them to a medium sized sauce pot with a 250 ml of water bring to s boil then reduce to a simmer. Leave to cook for 10 minutes or until the cranberries have begun to pop and spilt open.

Mash them with either fork or a potato masher. Add your choice of liquid sweetener to taste and stir to combine. Leave to cool before storing the sauce in a jar in the fridge for up to 7 days. Or freezer to use later.

spoonful of cranberry sauce with muffins

Ingredients to Make Cranberry Sauce Muffins.

Gluten free self-raising flour

Cranberry Sauce

•Dairy free butter

•Non-dairy milk

•Coconut sugar


•Dried or fresh cranberries.

batch of cranberry sauce muffins

More Recipes to Try.

Orange Cranberry and Hazelnut Cookies ( Gluten Free, Vegan)

Cherry Bakewell Cookies (Gluten Free, Dairy Free, Low Sugar)

Pumpkin Spice Cookies (Gluten, Vegan, Sugar Free)

Final Result.

A fun way to use up leftover cranberry sauce and whole cranberries. To make a batch of these cranberry sauce muffins. That are healthy and simple using ingredients you already have in your kitchen.

Be sure to PIN this recipe for later. You can follow me on Pinterest @naturallysweetlife for loads more exciting recipes. Also over on Instagram @emmalouisecee for more food and lifestyle content

muffons wit pot of cranberry sauce

Cranberry Sauce Muffins

Got leftover cranberry sauce, then make these cranberry sauce muffins. Easy to make with only 7 ingredients and 30 minutes to make. Gluten free, dairy free and low in sugar.  

Course Dessert
Cuisine dairy free, gluten free, Low Sugar
Keyword Cranberry Sauce Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Author emma


  • 200 grams Self raising flour that contains xantham gum
  • 30 grams Coconut sugar
  • 35 grams Dairy free butter i used Pure brand
  • 125 grams Cranberry sauce homemade or leftover
  • 1 medium Whole egg
  • 65 ml Non dairy milk
  • 10 grams Dried cranberries


  1. Pre heat oven to 180c

  2. Add the flour and sugar to a medium sized bowl. Stir to combine.

  3. Melt the butter in the microwave in 20 second burst until liquid. Add the butter, cranberry sauce and egg to the dry mixture. Stir to combine.

  4. Add half the dried cranberries and stir to combine.

  5. Scoop the mixture in to a silicone muffin tray. Top the muffins with the other half o the dried cranberries. Cover the muffin tray with a greased piece of tin oil. This helps the muffins to rause evenly.

  6. Bake in the oven at 180 for 18-20 minutes until golden brown.

  7. Remove from oven and leave to cool int the muffin tray for 5 minutes. Before removing to cool completely on a wire rack.

  8. Store the muffins in an airtight container and heat for 20 seconds before eating for that soft and fluffy fresh baked taste.

Cranberry sauce muffins

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