Cranberries are perfect for Winter treats. I love their tartness and when I walked by them in the grocery store the other week I couldn’t resist buying them and trying them out in some of the Paleo muffin recipes I’ve been playing with.
One of my goals for the upcoming year is to eat a healthier diet (yes, I know that is everyone’s NYR). But, I’m looking more for a full on lifestyle change rather than just a “diet”. 2016 was not kind to me in terms of health issues that have no medical reasoning or diagnosis and medications that I took caused unwanted side affects that I’m still dealing with (I hate you stomach ulcer). So, I’ve been researching Paleo and the Whole30 for a while now and really want to take the plunge to see if these random issues go away. I just got my Whole30 books a few days ago and have started reading so I can really be prepared to give the 30 days my best shot. I’m so curious if the Whole30 will have the health benefits that I’m hoping for or not so I want to make sure I know the ins and outs even it means starting a bit after the New Year. For now I’ll enjoy these Cranberry Coconut Muffins (although the only non-compliant Whole30 ingredient is the maple syrup so these are still a pretty great choice for a muffin recipe!)
- 2 cups almond flour
- 3 eggs
- ½ cup maple syrup
- ½ cup shredded coconut
- ⅓ cup melted coconut oil
- ½ tsp arrowroot powder
- ¼ tsp sea salt
- 1 tsp cinnamon
- 1 cup fresh cranberries
- Preheat over to 350 degrees.
- Add almond flour, arrowroot powder, coconut shred, sea salt, and cinnamon to a large mixing bowl.
- In a medium bowl mix together the eggs, maple syrup, and melted coconut oil.
- Add the wet ingredients to the large bowl then mix in the cranberries.
- Add your muffin mix to a silicone muffin pan (or use paper liners in a metal tin) and bake at 350 degrees for 18-20 mins.