(Makes 6 muffins)
1⁄4 cup coconut flour
1⁄4 teaspoon Himalayan pink salt
1⁄4 teaspoon baking soda
1⁄4 cup coconut oil, melted
1⁄4 cup Just Like Sugar or xylitol
3 large pasture-raised, organic omega-3 eggs
1 tablespoon orange zest
1⁄2 cup dried, organic, unsweetened cranberries
Heat the oven to 350°F. Line a standard 6-cup muffin tin with paper liners.
Place the coconut flour, salt, and baking soda in a food processor fitted with an S-blade or use a hand or standing mixer. Add the coconut oil, Just Like Sugar, eggs, and orange zest. Pulse or mix until blended. 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.