These cranberry paleo muffins are a delicious sweet treat without much sugar…just a touch of honey.
I had some whole cranberries in my freezer that I wasn’t quite sure what to do with and I thought making a nice paleo muffin with them would be the perfect thing!
These muffins are a favorite that I like to make during the holidays since cranberries are in season in the winter and a popular ingredient for holiday cooking! In fact, they are a perfect addition to the breakfast table for christmas morning.
I love that they use only coconut flour which is a great low-carb and high fiber flour. If you want to make this recipe even lower-carb you can try subbing the honey for granulated monk fruit sweetener and adding it a bit more coconut milk to make up for the lost liquid. I have yet to test this out, but I think it would work well!
Cranberry Paleo Muffins:
These cranberry paleo muffins are a delicious sweet treat without much sugar...just a touch of honey. I had some whole cranberries in my freezer that I wasn't quite sure what to do with and I thought making a nice paleo muffin with them would be the perfect thing!
- 1/2 cup coconut flour where to buy coconut flour.
- 1/2 tsp baking soda
- 1 1/2 tsp ginger powder optional
- 1 tsp vanilla extract
- 3 tbsp honey
- 1/4 cup coconut oil where to buy coconut oil
- 1/2 cup + 2 tbsp coconut milk where to buy bpa & additive free coconut milk
- 4 pastured eggs don't try to sub the eggs, it wont work without them!
- 1 tsp apple cider vinegar
- 1/2 cup cranberries fresh not dried (you can also you whole frozen cranberries)
Pre-heat the oven to 350°. Melt the coconut oil and combine with all the remaining muffin ingredients except the fresh cranberries. Blend in a food processor or bowl, mix until smooth.
With a spoon or spatula, gently fold the cranberries into the batter. I used whole frozen cranberries and did not defrost them and it turned out great.
Place batter in a muffin tin lined with muffin liners. The muffins will rise a very small amount, so you can fill the muffin liner about 3/4 full–almost to the top. Bake for about 20-30 minutes or until a toothpick inserted comes out clean and the tops are slightly browned and hardened.
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