Combine the three flavors of lemon, cranberry and coconut and you have this delicious sweet muffin.
Makes a dozen muffins.
Ingredients:
*1 cup of cranberries
*3/4 cup of coconut flour
*1/2 cup of coconut oil (melted)
*1/4 cup of maple syrup
*1/4 cup of coconut (unsweetened shredded)
*7 eggs
*1 lemon (zest and the juice)
*2 teaspoons of vanilla extract
*1 teaspoon of baking powder
*1/2 teaspoon of salt
Directions:
Prep: Preheat oven to 350 degrees Fahrenheit. Place cupcake liners in 12 muffin tins.
Mix the 3/4 cup of coconut flour with the teaspoon of baking powder and 1/2 teaspoon of salt. In a separate bowl beat the 7 eggs then stir in the 1/2 cup of melted coconut oil, 1/4 cup of maple syrup, zest and juice of 1 lemon and the 2 teaspoons of vanilla extract. Gradually stir in the dry ingredients. Fold in the cup of cranberries and the 1/4 cup of shredded unsweetened coconut. Spoon evenly in the dozen lined muffin tins. Bake until tops turn golden brown, about 20 minutes.