Lemon Cranberry Coconut Muffins

By Kathy C.

I haven't tried this recipe yet.

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

Details

Servings 12
Adapted from freecoconutrecipes.com

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!!