I just love to make muffins. Coconut flour and shredded coconut are very healthy but it took me a while to learn how to use them and achieve the best result. 🙂 Anyway, these gluten-free, yeast-free , lactose -free muffins are delicious and sweet. I decided to use dried cranberries, so I added only some coconut sugar. Well, my goal is healthy baking, so I don’t use unnecessary sweeteners. My daughter loves dried cranberries so much, so she was happy to help me because she could eat dried cranberries while making these muffins. I was happy, that she left some cranberries for muffins. 🙂
When you buy dried fruit you should always make sure that it doesn’t contain traces of gluten. Well, I prefer to buy everything labeled (gluten-free) if possible. I am also histamine intolerant but I tolerated these muffins well. However, dried fruit is not recommended for people who suffer from HIT. The true is that this depends on many factors and especially on already gained level of histamine during that particular day. I think people with HIT know what I am talking about and if not feel free to ask. I can share my HIT experiences and knowledge with you. 🙂
Preparation: 10 min.
Cooking: 45 min.
Makes: 12 medium muffins
- 6 eggs (medium) + pinch of salt
- 1 ½ cup coconut cream, (400ml)
- 1 tsp. apple cider vinegar
- 2 cups shredded coconut, (140g)
- 3 tbsp. coconut flour, (30g)
- 2 tbsp. millet flour, (20g)
- 3 tbsp. brown rice flour, (30g)
- 3 tbsp. coconut sugar
- 1 tsp. dried orange peel, (optional)
- 2 tsp. baking powder
- ¾ cup dried cranberries, (100g)
- Preheat the oven to 175°C, place muffin cups in the muffin tin
- Mix all dry ingredients except of dried cranberries in the bowl, (keep aside)
- In stand mixer, whisk eggs with pinch of salt (until foamy)
- Add vinegar and coconut cream and mix until thoroughly combined
- Add dry ingredients and whisk thoroughly for few minutes
- Finally add dried cranberries and carefully mix using spatula
- Spoon the mixture to prepared muffin cups
- Bake for 45 minutes
- Let cool down a bit - (covered with tea towel), then serve
I use silicon muffin cups but you can simply use paper cups or just grease the tin properly with softened butter or coconut oil. It’s up to you. 🙂
If you don’t have dried cranberries you can substitute them with seedless raisins.
To store: I use an airtight container. Please remember if you make them during the hot summer season it will be better to store them in the fridge.