We all know how awesome lemon and cranberry combinations are and now with the gluten-free powerhouse coconut flour, the duo has become the trio!
Always use grass-fed milk and butter with recipes that call for either! Ya’ll know the drill, less words more muffins…
Gluten Free Coconut Flour Lemon Cranberry Muffins
Makes: 12 muffins
Prep Time: 5 minutes
Bake Time: 12 minutes
- ½ cup coconut flour
- 1/8 cup potato starch
- 1 ½ tsp. baking soda
- ½ tsp. salt
- 4 Tbsp. butter, room temperature
- 4 eggs
- 1 tsp. vanilla extract
- 3 Tbsp. lemon juice
- 3 tsp. lemon zest
- 3 Tbsp. coconut oil, melted (this brand is good)
- 4 Tbsp. honey
- ¼ cup + 1 Tbsp. milk
- 1 cup cranberries, whole
1.) Heat oven 350°. Grease a 12-muffin compartment with coconut oil, set aside.
2.) Zest lemon, squeeze lemon juice for later use. Melt coconut oil.
3.) Combine dry ingredients in large mixing bowl. Set aside.
4.) Whisk eggs. Add all wet ingredients into dry ingredients and mix until all flour is dissolved.
5.) Fold in cranberries, until combined into batter.
6.) Add equal amounts batter into greased muffin tins and bake for 10-12 minutes at 350°. Serve warm with coffee or raw milk!