Monday, December 7, 2015

Pumpkin Cranberry Muffins ~ Gluten Free ~ Low Carb ~ Sugar Free ~ Dairy Free ~ Grain Free

If you are looking for a Gluten Free, Low Carb, Sugar Free, Dairy Free, Grain Free Muffins, check out this simple recipe.
These muffins are not a sweet muffin. They go along wonderfully with a cup of coffee or tea. I have made these many times.
My Husband has cut out white sugar from his diet and he really enjoys these. Cranberry's are naturally tart, if you find
these muffins not sweet enough you can use regular Maple Syrup if your not counting Carbs or Sugar intake.

Pumpkin Cranberry Muffins ~ Gluten Free ~ Low Carb ~ Sugar Free ~ Dairy Free ~ Grain Free

In a medium bowl whisk together:
6 eggs
add and whisk in:
¼ Cup Pumpkin Puree (Not Pumpkin Pie Filling)
½ Cup Coconut Oil, Melted
1 tsp. Vanilla Extract
¼ Cup Sugar Free Maple Flavored Syrup (See Footnote)

Add and whisk in:
½ Cup Coconut Flour (Sift or put thru a small strainer to remove lumps)
½ tsp. Salt
¼ tsp. Baking Soda
1 TBL. Pumpkin Pie Spice
Mix well

Add and fold in with a rubber spatula:
1-1/2 cups Fresh or Frozen Cranberry's (I kept mine whole or you can chop them)

Spray a muffin tin with cooking spray
use an ice cream scoop to evenly measure out the batter.
You will get 10-12 Muffins

Bake in a preheated 350* oven
for 30 minutes or until done

Remove from the muffin tins and cool on a wire rack.

These muffins freeze wonderfully:
After they are completely cooled  I wrap them individually with plastic wrap and place in a container in the freezer.

You can use regular Maple Syrup in place of the sugar free Maple Syrup flavoring if you are not Low Carb or Sugar Free. I like the brand
Maple Grove Farms. I am not sponsored by them.

Facebook Gluten Free Page:

I saw this recipe posted on Facebook but the person who posted it said they did not come up with the original recipe. I do not know who to credit for the original recipe. The only change I made to the recipe I saw posted on Facebook was to add extra cranberry's. 

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