Leftover Cranberry Sauce Muffins

In Appetizers and Snacks, Breakfast & Brunch, Recipes, Thanksgiving 2016 by the dirty hippie and the bohemian girl2 Comments

In my family, even if someone makes homemade cranberries, there is still a can-shaped tube of jellied cranberry sauce on the holiday table. Next thing you know, it’s the day after Thanksgiving. And you have a leftover mass of jiggling cranberry sauce. Many times I have wondered what to do with all the leftover cranberry sauce. Now that problem has been solved. We’re always looking for grab-and-go breakfast items around here, especially the weekend of Thanksgiving.

Use up leftover cranberry sauce in these tasty, easy muffins. The muffins are hearty and filling, and the cranberry sauce pairs nicely with the pecans to be a wonderful fall bite. As written, this recipe is vegan and gluten-free. It makes 12 standard-size muffins.

Leftover Cranberry Sauce Muffins
Yields 12
Here's an answer to the age-old problem of what to do with all that leftover cranberry sauce. Vegan and gluten-free.
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219 calories
40 g
0 g
5 g
6 g
1 g
81 g
135 g
14 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 219
Calories from Fat 39
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 135mg
Total Carbohydrates 40g
Dietary Fiber 3g
Sugars 14g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 Tbs. Egg Replacer powder in 4 Tb. warm water
  2. 1 tsp. apple cider vinegar
  3. 1/2 cup plain,unsweetened soymilk
  4. 1 1/2 cups gluten free all-purpose baking blend flour
  5. 1 1/2 cups old fashioned oats
  6. 1 Tbs. baking powder
  7. 1 tsp. baking soda
  8. pinch ground nutmeg
  9. pinch ground cardamom
  10. pinch salt (optional)
  11. 1/4 cup sugar
  12. 1 cup leftover cranberry sauce
  13. 1/2 cup chopped pecans
  14. 24 dried cranberries, to garnish
  1. Preheat oven to 350. Line a muffin tin with paper liners or grease with coconut oil, as preferred. Set aside.
  2. In a small bowl, mix together Egg Replacer in warm water. Stir or whisk until smooth and set aside to congeal.
  3. In a medium bowl, combine soy milk and apple cider vinegar. Set aside.
  4. Combine dry ingredients, gluten-free flour, old-fashioned oats, baking powder, baking soda, ground nutmeg, ground cardamom and salt, in a large bowl. Stir and set aside.
  5. In the bowl with the milk/vinegar, add sugar, cranberry sauce and Egg Replacer. Stir and mash until smooth and pour into dry ingredients. Mix again until well-combined. Fold chopped pecans into muffin batter which should be thick and hearty.
  6. Scoop into muffin tins and top each muffin with two dried cranberries, if desired. Bake at 350 for 20 to 25 minutes until a toothpick inserted into the muffins comes out clean.
  7. Serve warm or at room temperature. Store in the fridge.
  1. For Egg Replacer powder, use Bob's Red Mill, Ener-G or Vegg Baking Mix
  2. For all-purpose baking blend flour, use Bob's Red Mill, Trader Joe's, King Arthur Flours, Krusteaz
  3. For old fashioned oats, try Bob's Red Mill
  4. For cranberry sauce, use Woodstock Organic Jellied Cranberry or you can use John's Classic Cranberry Sauce also on this web site
Sister Eden https://www.sistereden.com/
the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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