Muffins are little bites of joy in the day, be it morning, noon, snack-time or night. They are there for us when we need them most, and this recipe makes several mini muffins, so there is plenty to share, or save for later! With just 3 tablespoons of honey, you can feel good about indulging in a few too.

Serves 4          Prep 18min          Cook time 20min 


  • 1⁄4 cup coconut flour

  • 1⁄4 tsp. salt

  • 1⁄4 tsp. baking powder

  • 1⁄2 tsp. cinnamon

  • 3 eggs

  • 2 tbsp. ghee,  or coconut oil melted

  • 1 tsp. vanilla extract

  • 3 tbsp. honey

  • 3⁄4 cup fresh or frozen cranberries


  1. Preheat oven to 350 F.

  2. In a large bowl, combine coconut flour, salt, baking powder and cinnamon.

  3. In a separate bowl, mix the eggs, ghee, vanilla and honey. Whisk the ingredients together to ensure the batter is smooth.

  4. Slowly pour the wet ingredients into the large bowl containing the dry ingredients. Stir until a consistent batter is formed.

  5. Stir in the cranberries.

  6. Grease a mini muffin tin or line with paper muffin liners. Pour the batter into the tin about 3/4 way full.

  7. Bake for 15-20 minutes, until lightly golden and baked through.

  8. If using a larger muffin tin, adjust cooking time accordingly. Will yield less muffins.