Cranberry Muffins

Indulge in delicious cranberry muffins made with coconut flour and fresh cranberries. A wholesome, gluten-free treat

Prep:
30 minutes
|
Cook:
30 minutes
24 servings
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A batch of freshly baked cranberry muffins with a golden-brown top, showcasing a delightful gluten-free dessert packed with flavor.
A batch of freshly baked cranberry muffins with a golden-brown top, showcasing a delightful gluten-free dessert packed with flavor.

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

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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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Dietary Therapies
SCD
mSCD
IBD-AID P3
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Recipe PDF

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!
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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

This recipe was originally published in  
Used with permission from 

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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