Holiday Cranberry Coconut Flour Muffins

Holiday Cranberry Coconut Flour Muffins photo by recipe author

Servings: 6 muffins/12 mini muffins
Preparation Time: 30 minutes

• 1/2 cup (70 g) coconut flour
• 1/4 teaspoon salt
• 1 tablespoon potato starch
• ½ teaspoon baking soda
• 4 large eggs
• 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

1. Preheat oven to 360 ºF/180 ºC and grease a 12 cup mini muffin tin.

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 blueberry).

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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