Ingredients
- 5 organic free-range eggs
- 1 cup no sugar added applesauce
- ¼ cup melted coconut oil
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 tablespoon cinnamon
- ½ cup coconut flour
- ¼ cup pecans chopped
- ½ cup whole cranberries
Instructions
- Preheat oven to 400 degrees.
- Add the eggs to a large bowl and whisk until frothy.
- Add the applesauce, coconut oil, baking soda, vanilla, cinnamon, and coconut flour the bowl with the eggs and whisk until smooth.
- Add the pecans and cranberries and mix until incorporated.
- Grease a muffin tin with a dab of coconut oil and fill each tin with the muffin mixture.
- Bake for 13 -15 minutes, or until lightly browned and set in the middle.
Notes
For a pretty presentation, reserve a few of the pecans and cranberries and sprinkle over the top before baking.