Okay, I'll cave. It's time to start acting like it's the most wonderful time of the year (no, not summer) it's the HOLIDAYS! It's really hard not to get swept up in the holiday baking and end up eating sweets for your meal prep for an entire two months! So, I take time off in November to recoup from all things Pumpkin Spice before I dive into everything from mini chocolates (last years post) to a new favourite of mine, these muffins!! These lasted in my fridge and even my freezer really well, and cut my midday sweet tooth cravings:)
What you'll need:
3/4 Cup Coconut Flour
1 Cup Tapioca Flour
1/2 Tsp Baking Soda
5 Large Eggs
1/2 Cup Canned Coconut Milk
1/3 Cup Pure Maple Syrup
2 Tsp Pure Vanilla Extract
1 Tbsp Orange Zest
1 Cup Fresh or Frozen Cranberries (NOT dried)
Glaze:
3 Tbsp Swerve Icing Sugar
1-2 Tsp Unsweetened Almond Milk
How to make:
1. Pre heat oven to 350° and line muffin tray ( I love my silicon molds). Add all ingredients into one single mixing bowl and mix well, saving the cranberries for last. Fold in the cranberries gently once the mix is well combined.
2. Pour into muffin mold 2/3 of the way since they will rise. Bake for 25-30 minutes or until toothpick comes out clean. Once muffins are cooled drizzle your glaze and allow it to set before storing :)
Notes: Using dried cranberries will turn these low sugar muffins into cupcakes and won't be ideal for a daily treat. If you're using frozen cranberries, take them out to thaw the night before.
Makes 12 muffins:
132 calories, 4g Protein, 22g Carbs, 4g Fat
