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Pumpkin Cranberry Walnut Muffins

I’ve been waiting weeks for the fresh cranberries to come into the stores just so I could make these muffins. It was so worth the wait.  The first time I made these I only put in half the cranberries that I do now. It just wasn’t enough. Now, you virtually get some cranberry in each bite. So much better. These are great for a protein packed snack or breakfast.

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  • 6 large eggs
  • 1/2 c butter or coconut oil
  • 1/4 c canned pumpkin
  • 1/4 c pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar
  • 1/2 c coconut flour
  • 1/4 c tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg, freshly grated
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 c fresh cranberries
  • 1/2 c walnuts, chopped

Preheat oven to 350 degrees. grease a 6-12 well muffin tin.

In a large ;mixing bowl, whisk together the eggs, butter, pumpkin, maple syrup, apple cider vinegar and vanilla. Sift the coconut flour, tapioca flour, cinnamon, nutmeg, seal salt and baking soda into the set ingredients and stir until well combined. Fold in the cranberries and walnuts.

Fill the wells with batter and bake for 35-40 minutes until a toothpick inserted into the center of a muffin comes out clean. Let cool about 5 minutes. Serve. Eat. Enjoy.

 

 

 

 

 

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