Cranberry Chocolate Muffins | Paleo

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These delicious, paleo-friendly muffins are dotted with dried cranberries and filled with rich, chocolate flavor.

These muffins are hard to keep in the kitchen. Everyone in the family loves them, and they vanish in a blink!

To Make these paleo Cranberry Chocolate Muffins you will need:

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Cranberry Chocolate Muffins - These delicious muffins are dotted with dried cranberries and filled with rich, chocolate flavor.

To begin, preheat your oven to 350 degrees.

Line a standard muffin pan with paper liners, and set it aside for now.

In your mixing bowl, sift together coconut flour, tapioca flour, baking soda, baking cocoa, instant espresso and salt. Set this aside.

sifting ingredients into a mixing bowl

In a second bowl, whisk some eggs. Add in applesauce, vanilla extract, water and coconut sugar.

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whisking the eggs for the muffins

Add the dry mixture to the liquid mixture, and add in the melted butter or ghee. Whisk these together.

Stir in the cranberries.

Scoop the batter into a prepared muffin pan.

muffin batter scooped into a muffin pan

Bake the muffins for 19-20 minutes, or until they test done with a toothpick.

Transfer the muffins to a cooling rack and allow them to cool for a few minutes.

paleo cranberry chocolate muffins cooling on a baking rack

Enjoy!

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Cranberry Chocolate Muffins - These delicious muffins are dotted with dried cranberries and filled with rich, chocolate flavor.
These delicious, paleo-friendly muffins are dotted with dried cranberries and filled with rich, chocolate flavor.

Cranberry Chocolate Muffins | Paleo

Constance Smith – A Good Life Farm
These delicious, paleo-friendly muffins are dotted with dried cranberries and filled with rich, chocolate flavor.
Be the First to Rate This!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Muffins
Cuisine Paleo
Servings 12 standard muffins
Calories 161 kcal

Ingredients
  

  • 1/2 c tapioca flour
  • 1/2 c coconut flour
  • 3 Tb baking cocoa
  • 1 tsp baking soda
  • 1 tsp instant espresso granules
  • pinch of fine sea salt
  • 1/2 c unsalted butter, melted (grass-fed, or ghee)
  • 1/2 c unsweetened applesauce
  • 1/2 tsp vanilla extract
  • 2 Tb water
  • 1/4 c coconut sugar
  • 4 eggs
  • 1/2 c dried cranberries

Instructions
 

  • To begin, preheat your oven to 350 degrees.
  • Line a standard muffin pan with muffin cup liners. Set it aside for now.
  • In your mixing bowl, sift together the coconut flour, tapioca flour, baking soda, baking cocoa, instant espresso and salt. Set this aside.
  • In a second bowl, whisk the eggs. Add in applesauce, vanilla extract, water and coconut sugar.
  • Add the dry mixture to the liquid mixture, and add in the melted butter or ghee. Whisk these together.
  • Stir in the cranberries.
  • Scoop the batter into the prepared muffin pan.
  • Bake the muffins for 19-20 minutes, or until they test done with a toothpick.
  • Transfer the muffins to a cooling rack and allow them to cool for a few minutes.
  • Enjoy!

Nutrition

Serving: 1muffinSodium: 131mgCalcium: 13mgVitamin C: 1mgVitamin A: 319IUSugar: 7gFiber: 3gPotassium: 52mgCholesterol: 75mgCalories: 161kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 10gProtein: 3gCarbohydrates: 16gIron: 1mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

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