Ingredients

The following ingredients have 12 Servings
  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 eggs
  • 1/2 cup coconut oil (melted)
  • 1/2 cup coconut sugar
  • 1/4 cup coconut milk
  • 1/3 cup orange juice (freshly squeezed)
  • 1/2 tablespoon orange zest
  • 1 cup dried cranberries

Instruction

  • Preheat oven to 375°F and line a muffin tin with parchment or silicone liners.
  • In a bowl, whisk together coconut and tapioca flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a separate bowl beat eggs, coconut oil, coconut sugar, coconut milk, orange juice and zest until combined.
  • Add wet to dry mixture and stir until evenly incorporated. (Alternatively, you can also combine all ingredients in a blender.)
  • Stir in cranberries by hand. Fill batter into prepared pan.
  • Bake muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
  • Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container up to a week in the fridge.