¼cupcoconut flour(It's best to measure by weight: 28 grams)
¼teaspoonbaking soda
⅓cupfresh cranberries, plus 10-15 more for topping the muffins
Instructions
Preheat oven to 350 degrees F. Spray 5 foil liners (they stick to paper liners) with oil and place them in a muffin tin.
In a large bowl, whisk together the eggs, milk, butter, vanilla, stevia and salt.
Whisk in the coconut flour. Keep whisking until mixture is very smooth and lump free.
Whisk in the baking soda, then use a rubber spatula to fold in ⅓ cup cranberries.
Use a 4-tablespoon scoop to divide the batter evenly among the liners. Top each muffin with 2-3 cranberries, gently pressing them in.
Bake until set and a toothpick inserted in center comes out clean, about 15 minutes.
Allow the muffins to set in the pan on a cooling rack for 5 minutes, then transfer them directly to the cooling rack and cool 10 more minutes before removing the foil liners and serving.