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Paleo Cranberry Muffins

12 Servings Recipe By

Ingredients

  • 1 teaspoon Coconut Oil
  • 1/2 cups Coconut Milk, Canned
  • 2 individual Egg
  • 1/4 cups Honey
  • 1 teaspoon Vanilla Extract
  • 2 cups Almond Flour
  • 1/2 cups Arrowroot
  • 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 1/4 cups Coconut, Shredded, Unsweetened
  • 1/4 cups Cranberries, Dried
  • 1/4 cups Pumpkin Seeds (Pepitas)

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 muffin
  • 225 Calories
  • 16g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 38mg Cholesterol
  • 152mg Sodium
  • 18g Total Carb
  • 3g Fiber
  • 9g Total Sugars (Includes 5g Added Sugars)
  • 7g Protein
  • 8 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Easy Peasy for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease a muffin tin with coconut oil.
  2. In a mixing bowl, mix together coconut milk, eggs, honey and vanilla.
  3. In another mixing bow, mix together almond flour, arrowroot powder, baking soda and salt.
  4. Add wet ingredient to dry ingredients and stir to combine.
  5. Add in coconut flakes, stirring to incorporate.
  6. Evenly distribute batter between muffin tins.
  7. Sprinkle tops of muffins with cranberries and pumpkin seeds.
  8. Bake at 325 for 20-25 minutes.
  9. Allow to cool.
  10. Place in freezer bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Serve at room temperature.

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