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Cranberry Pecan Muffins

Happy 2015 everyone!

With the beginning of a new year, that means the beginning of the end of all things holiday-ish. Yep, we’re winding down with the pumpkin, and the peppermint, and the gingerbread, and even the cranberries. But since cranberries are one of my favorite things, I wanted to get one more recipe in with them (ok, 2 ~ I’ll have at least one more coming). These are easy, delicious and perfect for breakfast, dessert or tea.

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Cranberry Pecan Muffins

  • 1 3/4 cup whole wheat or spelt flour
  • 1 tablespoon baking powder
  • 1 tablespoon egg replacer
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil, melted
  • 1/4 cup sweetener of choice
  • 1 tablespoon vanilla
  • 3/4 cup non-dairy milk
  • 1 cup chopped cranberries
  • 1/2 cup chopped pecans
  • 1/3 cup shredded coconut

In a medium bowl, mix together the flour, baking powder, egg replacer, cinnamon and salt.

In a small bowl, whisk together the coconut oil, sweetener, vanilla, and non-dairy milk.

Add the went into dry, but don’t overmix. Stir in the cranberries, pecans and coconut. Carefully spoon the batter into a greased muffin tin – this made 12 very full muffin cups.

Bake at 375 for 20 minutes. Let cool for another 15 minutes or so before removing from the pan, and enjoy! They are best when still warm. (I added an extra sprinkling of sugar to the tops).

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