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Ingredients
- 7 eggs
- 1 cup fresh cranberries (I chopped them up in the food processor)
- 1 lemon, zest and juice
- 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. Bake in greased muffin tins for about 20 minutes.
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!!
I was just checking to make sure the number of eggs is correct. Seven eggs in one recipe of muffins sounds excessive.
That's the correct amount. Most coconut flour recipes will have a lot of eggs to make up for the lost gluten.
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