Ingredients

The following ingredients have 4 Servings
  • 1 cup cranberries ((fresh or frozen))
  • 6 eggs
  • ¼ cup butter ((or ghee, melted))
  • ½ cup coconut milk
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 2/3 cup coconut flour
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 TBSP dried orange zest
  • ½ cup pecans ((optional))

Instruction

  • Preheat the oven to 375°F.
  • Grease a muffin tin with coconut oil and set aside.
  • Chop the cranberries and set aside.
  • In a large bowl, whisk together the eggs, melted butter, coconut milk, honey, and vanilla.
  • In a separate bowl, combine the coconut flour, baking powder, cinnamon, salt, and orange zest.
  • Combine the dry ingredients into the bowl with the eggs and coconut milk until there are no lumps. Do not over mix.
  • Fold the chopped cranberries into the batter.
  • Allow the batter to sit 5 minutes so that the coconut flour can absorb the liquid.
  • Meanwhile, roughly chop the pecans.
  • Using a ¼ cup measure, pour the batter into the greased muffin tin (or use cupcake liners)
  • Top with crushed pecans.
  • Bake for 30 minutes.
  • Cool on a wire rack and enjoy!