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+ servings


Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Servings 12


  • 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


  • 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.


For a pretty presentation, reserve a few of the pecans and cranberries and sprinkle over the top before baking.
Tried this recipe?Let us know how it was!