Who knew a muffin could have so many credentials?
Low Carb. Clean. Gluten-Free. Paleo-Friendly. AND delicious. I mean c’mon, that’s some resume, no?
I’ve experimented with oat flour, whole wheat flour and almond flour before but this was my first try with coconut flour.
Coconut flour is gluten free, high in fiber and low in carbs making it a good match for many different types of diets (i.e. diabetics, low carb, gluten-free, etc).
Coconut flour is different than other flours in the sense that it is very dry and absorbs liquid like a sponge so don’t be surprised by the wet-dry ratio of ingredients when you peek at the recipe. There is a lot of liquid and very little flour, but rest assured that’s the way it’s suppose to be.
I am not attached to any one flour or technique when it comes to baking. Sometimes I go with oats, sometimes almond, sometimes wheat and now coconut adds to the list. I much prefer to try new things and have fun sharing what I learn with you.
I cant tell you that the coconut flour reminded me a little of almond flour in texture but was a bit lighter and created a very light tasting muffin (which I liked). I also like that eating a muffin can be a non-carbo-sugar loaded experience. That works for me;)
I did not create this recipe. It comes from a website called balancedbites and I am simply sharing it’s deliciousness with you.
If you can not get your hands on fresh cranberries right now (which is pretty likely) feel free to sub in some frozen. This may turn the batter a little bit pink but I promise the flavor will not be effected one bit.
And if you want to skip the cranberries all together, I would imagine some chocolate chips would be divine.
These muffins are great for breakfast, before or after a workout, and as a travel snack for the kiddies (or yourself).
Have you ever experimented with coconut flour? If so what do you think are the pros and cons? What is your favorite flour to work with?
Pumpkin Cranberry Muffins
- 6 eggs beaten
- 1/4 cup pumpkin puree
- 1/2 cup melted coconut oil
- 1 tsp. vanilla
- 1/4 cup maple syrup
- 1/2 cup coconut flour
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 tbsp. pumpkin pie spice
- 1/2 cup fresh cranberries
- Preheat oven to 350 degrees.
- Whisk together the eggs, pumpkin, butter, vanilla extract, and maple syrup.
- Add in coconut flour, sea salt, baking soda, and pumpkin pie spice and stir until everything is well combined. Gently fold in cranberries.
- Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Enjoy.