Preheat oven to 350°F. Line nine cups in a muffin tin
with muffin liners or grease tin well.
Mix dry ingredients first, blending well. Add the wet
ingredients and mix. Fold in cranberries. Allow batter to sit for 5 minutes, to
give the coconut flour time to absorb the liquids.
Fill prepared muffin cups with 1/4 cup of batter. Bake
for 20 minutes or until a toothpick inserted in the muffin comes out clean.
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