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Paleo Cranberry Pear Cardamom Muffins - Nut-Free, Dairy-Free, Grain-Free, Low-Carb

These warm and spicy muffins are the perfect treat for your pre-thanksgiving indulgence, or on Christmas morning.
Prep Time8 mins
Cook Time18 mins
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American, Dairy-free, Gluten Free, LowCarb, Nut-FRee, Paleo
Keyword: Dairyfree, Muffins, Winter Flavors
Servings: 12
Calories: 119kcal

Ingredients

  • 1/2 Cup Coconut Flour
  • 1/4 Cup Arrowroot Starch Can sub Tapioca Starch
  • 2 Scoops collagen peptides Vanilla flavored
  • 4 Tbsp Coconut Sugar
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1 Tsp Cardamom
  • 1 Tsp Cinnamon
  • 1/4 Tsp Sea salt
  • 1/2 Tsp Apple Cider Vinegar
  • 2 Tbsp Coconut Oil melted
  • 1 Tsp Vanilla extract
  • 1/4 Cup Coconut Milk
  • 5 Large Eggs
  • 1/3 Cup Cranberries chopped
  • 1 Cup Pears skinned and diced

Instructions

  • Start by preheating your oven to 350.
  • Next, mix together your dry ingredients in a medium-sized mixing bowl
  • Add your wet ingredients to your dry and stir well. Let sit for 2-3 minutes to allow the coconut flour to absorb the liquid
  • Next fold in your pears and cranberries
  • Spray a muffin tin or line with paper liners, and fill cups about 1/2 full
  • Bake in preheated oven for 18-20 minutes
  • Remove from oven and let cool for 3-5 minutes before removing from muffin pan

Notes

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