I made these out of a desire for something tangy, refreshing and light. I was not disappointed! I even added a little bit of honey!
You can make these without sugar and they will be delicious or you can sweeten them just a touch if that’s what you prefer. Always test your batter before you bake!
Lemony Cranberry Muffins
Makes: 9 bigger muffs
Ingredients:
1/2 cup coconut flour
Pinch of sea salt
1/2 tsp baking soda
6 organic eggs (this is great because it makes them super filling!)
1/4 cup fresh lemon juice
2 tbsp honey or sweetener of choice
1/2 cup fresh cranberries (dried are suuuper sweetened)
1 tsp pure vanilla extract
Directions:
- Grease your muffin tin or line it with paper cups. Pre-heat oven to 350°F.
- Mix all of your ingredients (except cranberries in a bowl) and mix well. Gently fold in cranberries (frozen or thawed is fine).
- Bake for 20 minutes. Let cool for a good ten minutes before touching.
- Then, slice it open and enjoy with grass fed butter or by itself!
This recipe was provided by the very talented Kim Ludeman. Check out her site here! At The Naked Label we love Kim and all that she does for the world of health!
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