1 Picture
Ingredients
- 1/2 cup coconut flour
- 1/4 teaspoon salt
- 1 tablespoon potato starch
- 1/2 teaspoon baking soda
- 4 large eggs
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 cup fresh or thawed frozen cranberries
Details
Servings 6
Adapted from freecoconutrecipes.com
Preparation
Step 1
1. Preheat oven to 360 ºF and grease a muffin tin (6 muffins/12 mini muffins).
2. In a mixing bowl, whisk together the coconut flour, salt, starch and baking soda.
3. In a smaller bowl, beat together the eggs, coconut oil, maple syrup, and vanilla for about 1 minute.
4. Add the liquid ingredients to the dry ingredients and mix with a hand mixer on medium speed for one-two minutes or until well combined.
5. Stir in the cranberries (cut into pieces).
6. Spoon the batter evenly into the muffin cups. Bake for 20 – 25 minutes until a toothpick inserted in center of a muffin comes out clean (unless it hits a cranberry).
7. Let the muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
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- See more at: http://freecoconutrecipes.com/holiday-cranberry-coconut-flour-muffins/#sthash.0C7cPNj7.dpuf
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