Gluten Free Cranberry Muffins- Dr Hagmeyer

Gluten Free Cranberry Muffins


  • ¼ cup coconut flour
  • ¼ tsp salt
  • ¼ tsp baking powder
  • ½ tsp cinnamon
  • 3 eggs
  • 2 Tbsp ghee, melted
  • 1 tsp vanilla
  • 3 Tbsp honey
  • ¾ cup fresh or frozen cranberries


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine coconut flour, salt, baking powder and cinnamon.
  3. In a separate bowl, mix the eggs, ghee, vanilla and honey. Whisk the ingredients together to ensure everything is thoroughly blended.
  4. Slowly pour the wet ingredients into the large bowl containing the dry ingredients. Stir until a consistent batter is formed.
  5. Stir in the cranberries.
  6. Grease a muffin pan. Pour the batter into the muffin pan and bake for about 20 minutes.

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