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
Ingredients
- 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
Instructions
- 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.
Mary Folkins
Hi Dani. Is it possible to have the ‘print friendly’ button only bring up the recipe instead of all the writeup that is in front of it? I just want to print the recipe, not the whole article as this usually ends up being more than one sheet and just has more info than I need. I end up copy and pasting to just get the recipe. It would just be so much easier if when I clicked the print friendly button that it just brought up the recipe to print.
Lydia
What are your thoughts on chia seeds? Do you incorporate them in your diet? Can you do a write up here and/or on your Youtube as a 101? Thanks!
Janine N.
Hi Dani, instead of using maple syrup, could I use stevia instead? I can not have sugar in any form but I can use stevia in any form. Will it effect how the muffins come out?
Zebra Mama
Hi, Dani! In what proportion can I use oats instead of coconut flour? Thanks!
Deb R.
Hi Danl, Can the muffins be frozen? I’d love to make a full batch and freeze some for later. Thanks!
Dani
Yes, Deb! You can definitely freeze these muffins.
Janice Harris
Could I substitute “flax eggs” for the eggs in this recipe?
Dani
I’m not positive b/c I have ever tried, but my guess is that it would work.
JennyBakes
I often take a “Paleo” recipe like this and make it even more lower sugar by using coconut sugar in place of maple syrup. Better than the chemicals.
Nese Hall
Hi, thank you so much for posting this recipe!! I made this gems last night and I couldn’t wait to leave my review 🙂 I made these exactly as the recipe states, well almost… I don’t have access to fresh cranberries so I used frozen and then I forgot to defrost the cranberries, and me being impatient, I used them frozen and the muffins still came out perfect.
I’m a restaurant manager so I am always busy and when I get hungry around 2 or 3 PM I grab something quick so that I can eat it on the run, I needed something better so I went googling and this is what I found 🙂
This was my first time using coconut flour so I am super excited and grateful!!
Thank you,
Nese
Dani
So glad you enjoyed them!! I was in the restaurant industry for years so I get the need! Glad they worked for you.