Snack

Coconut flour Pumpkin Cranberry Muffins is for Snack.

Coconut flour Pumpkin Cranberry Muffins takes several minutes to prepare.

Coconut flour Pumpkin Cranberry Muffins takes several minutes to cook.

Coconut flour Pumpkin Cranberry Muffins makes 9 servings.

The ingredients for Coconut flour Pumpkin Cranberry Muffins are:

3 large Egg, fresh, whole, raw
1 tsp Cinnamon, ground
1 tsp Vanilla Extract
0.50 tsp Baking Soda
3 tbsp Maple Syrup
0.25 cup Arrowroot flour
0.33 cup Cranberries, dried, sweetened (craisins)
4 tbsp Coconut Flour
4 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
0.30 tbsp Apple Cider Vinegar, Bragg's Organic
0.75 cup Pumpkin, canned, without salt

Here is how you make Coconut flour Pumpkin Cranberry Muffins:

1. Preheat the oven to 350 degrees and line 9 muffin cups with liners. (I use these unbleached parchment paper baking cups.)2. Stir together the coconut flour, arrowroot, and eggs until a smooth paste forms. Stir in the coconut oil, then the pumpkin pure? and maple syrup. Then mix in the spices, cider vinegar and baking soda.3. Divide between prepared muffin pan. Bake for about 25 minutes, until golden and the top springs back when lightly pressed.Serving Size:?Makes 9 smallish muffins

The nutritional information for Coconut flour Pumpkin Cranberry Muffins is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 150.0

• Total Fat: 8.5 g
• Cholesterol: 62.0 mg
• Sodium: 95.5 mg
• Total Carbs: 15.3 g
• Dietary Fiber: 2.4 g
• Protein: 3.0 g