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Cranberry Cha-Cha-Chia Muffins

Cranberry Cha-Cha-Chia Muffins (grain-free)

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Ingredients
  

  • 1/2 cup coconut flour
  • 1/4 tsp baking soda
  • 1/4 tsp Himalayan pink sea salt
  • 2 eggs, whisked (room temperature)
  • 1 egg white, whisked (room temperature)
  • 1/2 tsp pure vanilla extract
  • 1/4 cup honey (or you could probably substitute coconut nectar, maple syrup or other liquid sweetener for a different taste)
  • 1/2 cup non-dairy milk, at room temperature (I used unsweetened vanilla almond milk)
  • 2 Tbsp coconut oil (melted butter or other neutral oil could be substituted if you prefer)
  • 2 Tbsp chia seeds
  • 2/3 cup fresh or frozen cranberries, rough chopped
  • Optional: feel free to add shredded coconut and/or your favorite chopped nuts for a different texture and a flavor variety.

Instructions
 

  • Preheat oven to 350F. Line muffin pan with liners or grease well and set aside OR use silicone muffin cups and lightly grease.
  • In a small mixing bowl, whisk together coconut flour, baking soda and sea salt.
  • In a medium mixing bowl, combine eggs through coconut oil and whisk until well combined.
  • Add wet ingredients to the dry mixture and stir well until batter is smooth and thickens slightly (coconut flour is really absorbent, causing the batter to thicken as it sits). Stir in cranberries and chia seeds and
  •  Spoon batter into prepared muffin liners or muffin cups (mine made 10 muffins, depending on the size of your pan or liners). Bake for 22-25 minutes or until lightly browned and cooked through. Remove from oven and let cool, then enjoy!