Makes 12 muffins
Homemade muffins are always a hit and you can never go wrong when they involve pumpkin. These coconut flour pumpkin cranberry muffins are the perfect sweet-tart flavor combination! Not only are they delicious but they're packed with phytonutrients that help reduce the risk of certain cancers, and help to protect the brain, heart, liver and immune system. They're great to have on hand for breakfast or a snack, require just 1 bowl and freeze well too, so make a double batch!
Ingredients:
· 6 pasture-raised eggs
· ¼ cup pumpkin puree
· ½ cup melted coconut oil
· 1 teaspoon vanilla extract
· ¼ cup maple syrup
· ½ cup coconut flour
· ½ teaspoon salt
· ¼ teaspoon baking soda
· 1 tablespoon pumpkin pie spice
· ½ cup fresh cranberries
Preparation:
· Preheat oven to 350 degrees.
· Whisk together the eggs, pumpkin, oil, vanilla and maple syrup.
· Add in the coconut flour, sea salt, baking soda and pumpkin pie spice.
· Stir until everything is well combined. Gently fold in cranberries.
· Divide batter into a 12 muffin cups (I use silicone muffin cups).
· Pop in the oven and bake for 35 minutes.
· Let cool and enjoy!