november-13-pics-052

Awhile back I purchased some coconut flour from Tropical Traditions when they had a B1G1 free sale. I am so glad I did. This stuff is great and so good for you. I got Bruce Fife’s book “Cooking with Coconut Flour” from the library and have been experimenting with his recipes and adapting them to my tastes and dietary needs.

I just saw that Elana had posted a recipe for cranberry walnut bread, which I tried and liked as well. I like these muffins because they only use stevia and no other sugars. I will give you my original recipe, but I like to double it to make 12 muffins. The muffins are small, but very filling because of all of the protein and fiber. A good tip about cooking with coconut flour and coconut oil is to make sure all of your ingredients are at room temperature, otherwise the oil will solidify. These are great since cranberries are in season now and I may even make these for Thanksgiving next week. I hope you enjoy them as much as we do.

november-13-pics-053

Sugar Free Coconut Flour Cranberry Walnut Muffins

adapted from recipes in Cooking with Coconut Flour by Bruce Fife, ND

3 eggs
2 Tablespoons coconut oil, melted
2 Tablespoons milk (can use coconut milk as well)
25 drops liquid stevia
1/4 t. salt
1/4 t. vanilla
1/4 c. coconut flour, sifted
1/4 t. baking powder
1/4 c. dried, unsweetened cranberries
1/3 c. chopped walnuts or walnut pieces

Preheat oven to 400 degrees. Liberally butter a muffin tin. Blend together eggs, coconut oil, milk, salt, vanilla and stevia. Combine coconut flour and baking powder. Whisk dry ingredients into wet ingredients. Fold in cranberries and walnuts. Bake for about fifteen minutes. Makes 6 muffins.

This post is part of The Nourishing Gourmet’s Nourishing Holiday Foods.

 

15 Responses to Sugar Free Coconut Flour Cranberry-Walnut Muffins

  1. Cathy says:

    Those look good, thanks for sharing the recipe! Think I will make those on my baking day this week.

    [Reply]

  2. Linds says:

    These look delicious. I just need to find some coconut flour.

    [Reply]

  3. These look delicious! Thanks for sharing!

    [Reply]

  4. Amy says:

    These looks really yummy! Printing off your recipe right now :o )

    [Reply]

  5. Smita says:

    Decided that i’ll be making them for thankgiving they sound perfect.

    pretty excited

    [Reply]

  6. Carrie says:

    If I only have the powdered stevia, how would that translate into this recipe, if it even can? I would love to make these with my coconut flour from tropical traditons. Do you think I could use craisins instead of regular cranberries? (maybe less since they’re sweetened?) Thanks!

    [Reply]

    Shannon Reply:

    Carrie – I would try adding a very small amount – say 4 times as much as you would use to sweeten a cup of tea. Then taste and add more if necessary. Sure you could use craisins, just reduce the sweetener.

    [Reply]

  7. [...] Sugar Free Coconut Flour Cranberry-Walnut Muffins by Shannon at Nourishing Days Coconut flour is not a traditional food, but it is an excellent transition food when you’re first learning gluten-free, grain-free cooking. Baked goods made with coconut flour are very filling, so you only need a little to feel satisfied. [...]

  8. Hillary says:

    These are great! i’m on day 2 of the candida diet and was craving something sweet and these were perfect (left out the dried cranberries and vanilla) and added unsweetened dried coconut and they were still great! Thanks!

    [Reply]

  9. Lesley says:

    I made these and added grated orange peel instead of cranberries. They were fantastic! I am making them again today.

    [Reply]

  10. chelsea says:

    Hi,

    Are these suitable for a yeast free diet (minus the cranberries) ?

    [Reply]

  11. Dina says:

    How much honey do I need if I use it to substitute the stevia drops? Thank you.. Can’t wait to try your recipe…

    [Reply]

  12. Vicky says:

    This recipe sold me on the idea of coconut flour in baking! I did not have unsweetened dried cranberries on hand, so I substituted chopped fresh strawberries and used pecans instead of walnuts. They came out beautifully, and kept for several days in an airtight container. I did sift the flour BEFORE measuring, as I know this step can make a huge difference in how much is actually used. Thank you for the wonderful recipe!

    [Reply]

  13. Marcelle says:

    I tweaked this a bit. I used melted butter instead of coconut oil (the first time around following the original recipe my children were a bit overwhelmed by the coconut flavour). I also used honey instead of stevia, added some cinnamon, used organic/sulphur-free raisins instead of crannberries & I ground up the walnuts to make a ‘meal’ as some of my children don’t like pieces of nuts in their muffins. BEAUTIFUL.

    [Reply]

  14. […] 1/2 stick of butter or 4 tablespoons lard or coconut oil (see sources) […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Set your Twitter account name in your settings to use the TwitterBar Section.