Sugar-Free, Gluten-Free Cranberry / Blueberry Orange Muffins

This is one of my son’s favourite baked goodie. He gobbles them up whenever I make them. They are naturally sweetened and gluten-free. They are on the moist side, so make sure to store them in the fridge. If you don’t think you’ll finish them within 5 days or so, you can also freeze them and bring them to room temperature before serving.

Ingredients:

• 3/4 cup coconut flour
• 6 eggs
• 1/2 cup orange juice (juice from approx. 2 oranges)
• zest of one orange (~2 tsp)
• 1/4 cup honey
• 1/4 cup date paste, room temperature
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh blueberries or cranberries, or a combo of both
• 1/4 cup coconut flakes for sprinkling (optional)

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Mix the coconut flour, eggs, orange juice, zest, honey, date paste, coconut oil, vanilla extract, baking soda, and salt in a large mixing bowl.
3. Whisk the mixture to break up any clumps.
4. Fold in the blueberries / cranberries.
5. Spoon the batter into 12 lined muffin tins and sprinkle the coconut flakes on top.
6. Bake the muffins for 23-25 minutes until the edges are golden brown and the centres feel firm to light touch.