Ingredients

• 1/4 cup coconut flour
• 1/4 teaspoon sea salt, preferably iodized
• 1/4 teaspoon baking soda
• 1/4 cup extra-virgin coconut oil, melted
• 1/4 cup Just Like Sugar or xylitol
• 3 large pastured or omega-3 eggs
• 1 tablespoon orange zest
• 1/2 cup dried, unsweetened cranberries

Directions

1. Heat the oven to 350°F. Line a standard 6-cup muffin tin with paper liners. Place coconut flour, salt, and baking soda in a food processor with a blade. Add the coconut, Just Like Sugar, eggs, and orange zest. Pulse until blended. Remove the processor blade and stir in the cranberries by hand. Scoop the batter into the muffin tins, filling to just beneath the rim. Bake for 20 minutes. Let cool on a rack for 15 minutes before serving.

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