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.


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.