Imagine coffee cake without guilt: super high-antioxidant cranberries, crunchy pecans and an orange-scented batter. Using coconut flour makes them gluten-free and high in fiber.
ORANGE-CRANBERRY PECAN MUFFINS
Combine in a bowl or the blender and stir until smooth, the
WET INGREDIENTS:
1/2 cup melted butter (or coconut oil)
1/4 cup maple syrup
6 large eggs
1 vanilla extract (or 1 tsp vanilla powder)
1 tsp orange extract
In a small bowl, whisk together these
DRY INGREDIENTS:
3/4 cup coconut flour
1 tsp baking soda
1 tsp sea salt
1/2 cup chopped pecans
1 cup fresh or frozen cranberries
Now add the wet ingredients to the dry and stir to combine thoroughly.
Set aside for a few minutes so that the coconut flour can absorb the liquid.
Line a muffin tin with papers and fill each generously.
Bake for 30 minutes in a 350° oven.
