Holiday, Cranberry, Coconut Flour Muffins
Servings: 6 muffins/12 mini muffins
Preparation Time: 30 minutes
Ingredients:
- 1/2 cup (70 g) coconut flour
- 1/4 teaspoon salt
- 1 tablespoon potato starch
- ½ teaspoon baking soda
- 4 eggs, (large)
- 1/4 cup melted coconut oil
- 1/2 cup (125 ml) maple syrup (or honey)
- 1 teaspoon vanilla extract
- 1 cup fresh or thawed frozen cranberries
Directions:
Preheat oven to 360 degrees F/180 degrees C and grease a 12 cup mini muffin tin.
In a mixing bowl, whisk together the coconut flour, salt, starch, and baking soda.
In a smaller bowl, beat together the eggs, coconut oil, maple syrup, and vanilla for about 1 minute.
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.
Stir in the cranberries (cut into pieces).
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).
Let the muffins cool in the pan for about 10 minutes, and then transfer them to a wire rack to cool completely.
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