Tuesday, February 14, 2012

Coconut Flour Muffins with Cranberries, Pecans & Chocolate Chips

Happy Valentine’s Day!  

Today I made these muffins for some of my favorite Valentines. They are easy, gluten free, grain free, dairy free, high protein (coconut flour, eggs and pecans), lower fat (by subbing canned coconut milk for oil) and oh so yummy!

Coconut Flour Muffins with Cranberries, Pecans & Chocolate Chips

Heat oven to 400 degrees
Prepare 2 cupcake pans with 24 paper liners 

1 cup Coconut Flour
½ teaspoon Sea Salt
1 Teaspoon Baking Powder
12 Eggs
1 cup Coconut Milk, canned
2/3 cup Sugar
1 Tablespoon Vanilla

Combine all ingredients in bowl of Kitchenaid mixer on low speed to combine.  Increase speed to medium high for two minutes or until smooth. 

¾ cup Dried Cranberries, Chopped
¾ cup Pecans, Chopped
¾ cup Mini Chocolate Chips

And mix thoroughly. Pour nearly to the brim into prepared pans and bake at 400 degrees for a approximately 20 minutes.



MomWhatsForDinner said...

This recipe looks nice! I love the base recipe and then you can add in any fixin's you want. I just started working with coconut flour and I am in love =)

chacha said...

Thanks so much. It makes it so much easier for me to have different recipes that can be varied easily. Coconut flour is awesome to work with - I put it in everything from smoothies to gravies to, obviously, baked goods.