I made these grain and dairy free, Paleo lemon cranberry muffins for a friend and neighbor who was making me lunch. I had a big bag of cranberries in the fridge and was thinking of a treat that would fit the holiday season and go with a Paleo/gluten-free lifestyle. All my friends are neutron consultants or chef’s (or both) so it is always fun to get together to eat. These grain-free, dairy-free muffins are perfect for a breakfast on the go or a snack.
My friend made me amazing lunch of grass-fed meat balls and roasted fennel (see the pic here and here). She has a great new blog called Karen is Cooking. She is a chef and a nutritionist with years of experience and helpful advice. Karen gave these muffins her seal of approval!
Grain and Dairy Free Lemon Cranberry Muffins
Cook time: 30 min
Prep time: 5 min
Serves: makes 12 muffins
1 cup organic cranberries, minced
6 pastured eggs (soy free)
1 tsp lemon zest
1 Tbsp lemon juice
1/2 cup melted coconut oil
6 Tbsp maple syrup or raw honey
Or 1 tsp stevia powder extract (for a lower carb version)
1/2 cup coconut flour, sifted
1/2 tsp baking soda
Preheat oven to 350 degrees.
Mix the wet ingredients in one bowl.
Mix the dry ingredients in another (make sure to sift your coconut flour for best results!).
Combine the two mixtures and stir.
Spoon out the batter into lined muffin cups, filling about 3/4 of the way.
Optional: Top with sliced cranberries as pictured
Bake for 25-30 minutes.
Serve and enjoy.
Nutrition Info: Protein: 3.8 g , Total Fat : 12.1 g, Total Carbs: 4.1 g, Net Carbs: 1.7 g, Fiber: 2.4 g (nutrition facts based on 12 servings and low carb option – use stevia)
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I so love these! Caitlin baked some for me last week. So lucky. Thanks for sharing the recipe.