- 12
Ingredients
- 7 eggs
- 1 cup fresh cranberries (I chopped them up in the food processor)
- 1 lemon, zest and juice (try sub. 1/8tsp lemon extract)
- 1/4 cup shredded coconut (unsweetened)
- 1/2 cup melted coconut oil
- 1/4 cup maple syrup
- 3/4 cup coconut flour
- 2 teaspoons vanilla
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
Preparation
Step 1
Preheat oven to 350 degrees F.
Mix all ingredients until well combined. (see not below)
Bake in greased muffin tins for about 20 minutes.
Recipe submitted by Leslie, Amsterdam, NY
- See more at: http://freecoconutrecipes.com/lemon-cranberry-coconut-muffins/#sthash.zQ0Fe4t5.dpuf
NOTES: We’re living a low carb lifestyle, I went ahead and made these this morning. Swapped out the maple syrup and used Stevia in the Raw(about 1/2 c and knocked off about 5 grams carbohydrates) and didn’t have fresh lemons. Instead I used a 1/8tsp imitation lemon extract. They were PERFECT! I’ve made several things with coconut flour and have never liked how eggy or dense the baked goods come out. I chose to use the hand mixer this time and was amazed at the texture! Everyone loved them, will have to make more next time!!