More Muffin Madness: Orange-Cranberry Pecan

Imagine coffee cake without guilt: super high-antioxidant cranberries, crunchy pecans and an orange-scented batter. Using coconut flour makes them gluten-free and high in fiber. 



Combine in a bowl or the blender and stir until smooth, the


1/2 cup melted butter (or coconut oil)

1/4 cup maple syrup 

6 large eggs

1 vanilla extract (or 1 tsp vanilla powder)

1 tsp orange extract


In a small bowl, whisk together these


3/4 cup coconut flour

1 tsp baking soda

1 tsp sea salt

1/2 cup chopped pecans

1 cup fresh or frozen cranberries 


Now add the wet ingredients to the dry and stir to combine thoroughly.

Set aside for a few minutes so that the coconut flour can absorb the liquid. 

Line a muffin tin with papers and fill each generously.

Bake for 30 minutes in a 350° oven.