Phase 1 friendly, gluten-free and sugar-free! A delicious breakfast option.
4 large eggs, room temperature
1 cup cranberries, fresh or frozen (thawed if possible)
¼ cup unrefined coconut oil, soft or melted
2½ cups blanched almond flour
3 tablespoons xylitol
1 teaspoon baking soda
½ teaspoon ground ginger
¼ teaspoon sea salt
½ teaspoon lemon zest, optional for a more lemony taste
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
½ teaspoon KAL liquid stevia
1/2-cup raw cashew pieces
¼ cup coconut milk
2 tablespoon lemon juice
2 tablespoons unrefined coconut oil, soft or melted
2 teaspoons raw honey, optional
20-25 drops KAL liquid stevia, to taste
½ teaspoon lemon zest
Preheat oven to 350° and line a 12 cup muffin pan with cupcake liners.
Remove eggs from refrigerator to bring to room temperature. Roughly chop cranberries, not too small. Set aside to finish thawing if frozen. Zest 1 lemon into a small bowl. You will need 1 teaspoon total for muffins and icing. Set zest and lemon aside.
Place the eggs and oil in a food processor and blend for about 10 seconds. Then add the rest of the ingredients, except the cranberries, and blend until well incorporated, scraping down the sides with a spatula as needed. Remove the blade and fold in the chopped cranberries by hand.
Spoon about 3 tablespoons of batter into each muffin cup, until all batter is evenly distributed. Place muffins on the middle rack in the oven and bake for 20-25 minutes, until a toothpick comes out clean. Carefully remove muffins from muffin pan and let cool on a wire rack until they have reached room temperature.
Meanwhile, prepare the lemon icing. Add all of the ingredients to a small blender or food processor and blend until creamy and smooth. Don’t worry if it seems chunky at first, just keep blending, it will become perfectly smooth. Scrape the sides with a spatula as needed. Place in a glass Pyrex container and set aside. If it seems too runny, place in the refrigerator for about 15 minutes to thicken up.
Once the muffins have cooled completely, ice each muffin. Store leftover muffins in the refrigerator. I like to use a 9x13 pyrex container. Use any extra icing on the muffins as you eat them.
Yields 12 muffins. You will need about 2 lemons for this recipe. Substitute the cranberries for blueberries for a more kid friendly option. If you don’t have a food processor, you can use a high-powered blender or a bowl and electric beaters, but for the icing you will need a blender or food processor to get it smooth enough. It is okay If cranberries are not completely thawed. I like to chop them when they are still slightly frozen and let them continue thawing as I put the recipe together. The more they are thawed, the more evenly the recipe bakes. Also, you will notice a white ring around the cranberries if they are frozen, nothing to worry about, just a little odd looking. This happens due to the cold temperature and moisture released from the berries.