Cranberry Sauce and Walnut Muffins - Keto, Low Carb & Gluten Free
If you have the inevitable leftover cranberry sauce that you'd like to put to good use, give these muffins a try! I make vanilla muffins and swirl my leftover cranberry sauce into the batter and top with toasted walnuts. These are just divine and super easy to make.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Preheat oven to 350F.
Add the flour, baking powder, oat fiber, cinnamon, nutmeg and salt to a bowl and whisk together, then set aside.
In a separate bowl, add all of the wet ingredients, swerve and swerve brown, then mix using a hand mixer or whisk. Add the dry ingredients into the wet and mix just until combined. Fold in the chopped walnuts.
Add large drops of the cranberry sauce and gently stir into the batter using a fork in a swirling motion. Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean.
Allow to cool slightly before serving, but these are best served warm!
The Oat Fiber is really important in this recipe. I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe). The bag lasts a while because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.