Grain-free Pumpkin Cranberry Muffins
Servings: 12 muffins
- 1 1/4 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1/2 cup xylitol
- 1/4 cup coconut oil melted
- 4 eggs will combine best with melted coconut oil if eggs are not cold out of the fridge
- 1 cup pumpkin puree
- 1/2-3/4 cup cranberries chopped; adjust amount to your taste
Preheat oven to 350° F. Thoroughly grease a cupcake tin and set aside.
Mix together dry ingredients and set aside.
Whisk together pumpkin, eggs, and coconut oil.
Combine wet and dry ingredients, then fold in chopped cranberries.
Spoon mixture into greased cupcake tin (or use foil cupcake liners).
Bake 20-30 minutes (time will vary depending on your oven).
Calories: 146kcal | Carbohydrates: 7g | Protein: 5g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 121mg | Potassium: 83mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3257IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg