The season is fall and BOY do I feel the cravings for fall foods. This super delicious recipe is Whole30 compliant and relatively free from major allergens. Get that cozy fall smell to fill your house while these cuties bake, then enjoy with a glass of unsweetened coconut milk!

Ingredients

1 cup whole fresh/frozen cranberries

1 1/4 cup flax seed meal

1 teaspoon baking powder

1 tablespoon cinnamon

1 teaspoon salt

4 large eggs (beaten)

1/4 cup coconut oil (or melted coconut butter)

1/2 cup water

1 teaspoon vanilla powder

2 tablespoons grated orange peel

3/4 cup chopped walnuts or pecans

1/8 teaspoon sweetleaf stevia (optional/omit for whole30)

Directions

Batch yields about 12 muffins

Preheat oven to 350F

Liberally grease muffin tins 

Mix all wet ingredients until combined. In a separate bowl, combine all dry ingredients (except cranberries). Whisk dry ingredients into the wet ingredients

Let mixture stand for 10 minutes to thicken

Fold in cranberries

Fill each muffin cup about 3/4 way and sprinkle with nuts

Bake 15-20 minutes or until a toothpick inserted in the center comes out clean

Keep up to one week in the refrigerator or up to 3 months in the freezer

Enjoy with your favorite friend and good conversation