Cranberry Muffins
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Ingredients
2 cups coconut flour
1 tsp salt
2 tsp baking soda
1 TBSP cinnamon
¼ tsp cloves
½ tsp ginger
12 eggs
1 can of coconut milk (13.5 oz)
2 TBSP plus 1 tsp vanilla
½ cup of coconut oil (liquid – melt if needed)
⅓ cup of honey (more if prefer sweeter)
chia seeds (¼ cup or to taste)
flax seeds (¼ cup or to taste)
walnuts/pecans (chopped) (½ cup or to taste)
coconut flakes (1/3 cup or to taste)
frozen cranberries (2-3 cups)
pumpkin seeds (¼ cup or to taste
224 grams coconut flour
1 tsp (5 ml) salt
2 tsp (10 ml) baking soda
1 TBSP (15 ml) cinnamon
¼ tsp (1.25 ml) cloves
½ tsp (2.5 ml) ginger
12 eggs
1 can of coconut milk (400 ml)
2 TBSP (30 ml) plus 1 tsp (5 ml) vanilla
118 ml coconut oil (liquid – melt if needed)
100 grams honey (more if prefer sweeter)
walnuts/pecans (chopped) (60 grams or to taste)
coconut flakes (25 grams or to taste)
frozen cranberries (200-300 grams)
pumpkin seeds (30 gram or to taste)
chia seeds (40 gram or to taste)*
flax seeds (35 grams or to taste)*
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Instructions
- Preheat oven to 350°F (180°C)
- Line muffin pans with parchment paper cups
- Mix dry ingredients in one bowl: Coconut flour, salt, baking soda, cinnamon, cloves, ginger
- Whisk wet ingredients in a larger bowl: eggs, coconut milk, vanilla, and honey until smooth
- When both are well mixed, whisk the dry ingredients into the wet until a batter-like consistency.
- Fold in the add-in ingredients - cranberries, chia seeds, flax seeds, coconut flakes, walnuts and/or pecans
- Spoon into lined muffin cups in a heaping style ( batter doesn’t rise).
- Bake for 25-30 min until lightly browned on top and inserted toothpick comes out clean.
- Cool on wire rack and enjoy!
Nutritional Info
Storage
When cool, freeze one dozen to enjoy later, and place the other dozen in a sealed container in the fridge.
Notes
* For SCD and mSCD leave out chia seeds and flaxseeds. For SCD: Wait for at least 3 months after symptoms have cleared to try any kind of seeds
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