Did anyone else stock up on cranberries while they were in season this year?  Well I’ve got a couple bags in the freezer that are calling my name!  This week I was craving those intensely flavored, tart berries.  They are a great source of vitamins A and C, antioxidants, flavonoids, and of course fiber.

This week I have been experimenting more with coconut oil and replaced my usual butter with it.  I was afraid the coconut flavor would take over, but boy was I wrong.  It was moist, delicious and hard to stop eating!

Cranberry Walnut Muffins

• 1/2 cup coconut oil, warmed enough to be liquified
• 1/2  cup honey
• 5 eggs, at room temperature
• 1/3 cup coconut flour, firmly packed  (+2 tablespoons reserve)
• 1/2 almond flour, firmly packed
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cranberries, frozen
• 1/2 cup chopped walnuts

1. Preheat oven to 325.
2. Whisk together coconut oil, honey and eggs.
3. Add the 1/3 cup coconut flour, almond flour, baking soda and salt.  Mix well to combine.
4. In a food processor with the blade attachment, pulse frozen cranberries until roughly chopped.
5. In a small bowl, toss chopped cranberries and walnuts in the reserved 2 tablespoons of coconut flour.
6. Fold cranberry mixture into batter.  Do not over mix or batter will turn pink :)
7. Scoop into muffin tins and bake.

• 15-20 minutes for mini muffins
• 25-30 minutes for regular muffins
• 35-40 minutes for pie plate
• 45-55 minutes for mini loaf pans, lower oven temperature to 300.