¼ cup coconut flour

¼ tsp. sea salt

¼ tbsp. baking soda

¼ cup extra-virgin coconut oil, melted

¼ cup granulated natural sweetener (xylitol etc)

3 large eggs

1 tbsp. orange zest

½ cup dried, unsweetened cranberries


Heat oven to 175 degrees celcius.

Line a standard 6-cup muffin tin with paper liners.

Place the coconut flour, salt and baking soda in a food processor with the S-blade.  Add the coconut oil, sweetener, eggs and orange zest and pulse until blended.

Remove blade from processor, add cranberries and mix in by hand until combined.

Scoop the batter into the lined muffin tins, filling until just under the rim of tin. 

Bake for approximately 20 minutes.

Let cool on a rack for 15 minutes before serving.

VEGAN:  substitute eggs with 1 tbsp. chia seed and 3 tbsp. water (mixed) per egg

Original recipe: Dr S Gundry, The Plant Paradox