Coconut Flour Cranberry Lemon Muffins (grain-free & sugar-free)
Servings: 24 mini muffins
Calories: 22kcal
Ingredients
- 2 eggs
- 1/4 cup plain yogurt or the cream off the top of a can of organic coconut milk
- 2 tablespoons melted butter or coconut oil
- 1/8 teaspoon pure stevia extract or to taste- there is much difference between varieties of stevia
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1 teaspoon apple cider vinegar
- 2 tablespoons xylitol
- 1/2 cup cranberries chopped
- 1/4 cup coconut flour
Instructions
- Preheat oven to 400 degrees.
- Mix together all ingredients except cranberries and coconut flour.
- Thoroughly mix in coconut flour.
- Chop the cranberries (a mini food processor works well) and then fold them into the batter.
- Grease a mini muffin pan really well (if you don't they'll stick!). Spoon the batter into the muffin cups.
- Bake at 400° F for approximately 15 minutes.
- Let the muffins cool off. I know, I'm always tempted to eat things as soon as they pop out of the oven too. But resist the urge. These muffins don't taste quite right until they cool off. But after they've cooled off, they're oh so tasty!
Notes
Nutrition facts are per muffin; you'll likely eat more than one! :)
These little babies freeze up really well too. I pop whatever muffins I'm not going to use into the freezer (after they've thoroughly cooled of course) and just pull a couple out a half hour before I want a snack.
Nutrition
Calories: 22kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 29mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg