These pumpkin cranberry muffins don't have any grains and are a great fall treat. They have honey for sweetness and warm fall spices. They are made with almond and coconut flour. Adding fresh cranberries gives these muffins a tart flavor that makes them great for breakfast or as a snack.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 cup pumpkin puree. 1/4 cup honey. 2 eggs. 1/4 cup coconut oil, melted. 1/2 tsp baking soda. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 1/2 cup fresh cranberries. 1/4 cup chopped pecans optional.
Instructions: Warm your oven up to 350 F 175C and put paper liners in a muffin tin. Almond flour, coconut flour, tapioca flour, baking soda, cinnamon, nutmeg, cloves, and salt should all be mixed together in a bowl. Add the honey, eggs, and melted coconut oil to a different bowl and mix them together using an electric mixer. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. If you want to use them, mix in the chopped pecans and fresh cranberries. Fill up each muffin pan cup about two thirds of the way to the top with muffin batter. After the oven is hot, bake the muffins for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. First, let the muffins cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. Enjoy your tasty pumpkin cranberry muffins that don't have any grains.
Prep Time: 15 minutes
Cook Time: 25 minutes
Levi H
