Lemon Cranberry Coconut Muffins
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| Lemon Cranberry Coconut Muffins |
| photo by recipe author |
Servings: 12
Preparation Time: 20 minutes
- 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
Preheat oven to 350 degrees F.
Mix all ingredients until well combined. Bake in greased muffin tins for about 20 minutes.
Recipe submitted by Leslie, Amsterdam, NY