Gluten Free Cranberry Pecan Muffins Air Fryer Recipe

Prep Time 10 minutes or less Cook Time 15 minutes Serves 6-8 muffins

A Quick and Easy gluten free Cranberry Pecan Muffin recipe for a Holiday Brunch, or a delicious muffin anytime of the year.


  • 1/4 cup cashew milk (or use any dairy or non-dairy milk you prefer)
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 1 1/2 cups Almond Flour
  • 1/4 cup Monkfruit (or use your preferred sweetener)
  • 1 tsp. baking powder
  • 1/4 tsp. cinnamon
  • 1/8 tsp. salt
  • 1/2 cup fresh cranberries
  • 1/4 cup chopped pecans


  1. Add to blender jar the milk, eggs and vanilla extract and blend 20-30 seconds.
  2. Add in the almond flour, sugar, baking powder, cinnamon and salt - blend another 30-45 seconds until well blended.
  3. Removed the blender jar from the base and stir in the 1/2 of the fresh cranberries and the pecans. Add the mixture to silicone muffin cups. Top each of the muffins with remainder of fresh cranberries.
  4. Place the muffins into the air fryer basket and bake on 325 for 12-15 minutes - or until toothpick comes out clean.
  5. Remove from air fryer and cool on wire rack.
  6. Drizzle with a maple glaze if desired. I also drizzled melted white chocolate over some of the muffins.


Recipe Notes

For Oven Baking, bake in a preheated 325 degree oven for 25 to 30 minutes, or until a toothpick comes out clean.
This recipe was adapted from

© 2017 Wine Lady Cooks. All rights reserved.