Maple Cranberry Muffins
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Equipment
- Oven
Ingredients
- ¾ cups almond flour
- ¼ cup ground flaxseed
- ¼ cup powdered erythritol
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ⅓ cup canned coconut milk
- ¼ cup coconut oil melted
- 3 large eggs
- ½ cup fresh cranberries
- 1 teaspoon maple extract
Instructions
- Preheat the oven to 350°F and line a muffin pan with paper
- Whisk the almond flour together with the ground flaxseed, erythritol, baking powder, and salt in a mixing
- In a separate bowl, whisk together the coconut milk, coconut oil, eggs, and maple
- Stir the wet ingredients into the dry until just combined, then fold in the cranberries.
- Spoon the batter into the prepared pan and bake for 18 to 20 minutes until a knife inserted in the center comes out
- Cool the muffins in the pan for 5 minutes, then turn out onto a wire cooling rack.