Coconut Almond Flour Cranberry Cupcakes

These Healthy Coconut Almond Flour Cranberry Cupcakes are a guilt-free treat you can feel good about! Made with all-natural ingredients, they're gluten-free, nutrient-packed, and naturally sweetened—perfect for breakfast, snack time, or dessert without the added junk. TIS the SEASON!

Ingredients

Coconut Cupcakes:

• 2 Cups Coconut Almond Flour

• 1/2 Cup Unsweetened Coconut Shreds  

• 1 Cup of Fresh Cranberries

• 1 Tsp Baking Powder

• 1 Cup Monk fruit

• 1 Egg or 1 TB of Egg Replacement (I like Bob Red Mill)

• 1 Cup of Canned Coconut Cream

• 1/4 Cup Coconut Oil (melted)

• 1/2 Tsp Pure Vanilla

• I Container of Flavored Flours and Frosting Coconut Frosting

• 1/4 Cup of Toasted or Untoasted Coconut Shreds for your finishing touch

Instructions

1. Preheat the oven to 350°F.

2. In a large mixing bowl, combine all the dry cupcake batter ingredients and whisk together. Then add the wet and mix together to form your batter. Fold in your cranberries.

3. Line your cupcake baking sheet  for 10-12 cupcakes. Add about 1/4 of the cupcake batter to each mold.

4. Bake the cupcakes for 20-22 minutes, until a toothpick comes out mostly clean. Allow the cupcakes to cool slightly before transferring them out of the pan and onto a wire rack to cool completely.

5. When completely cooled, add you Coconut Frosting and sprinkle ¼ cup of shredded coconut on top.

6. Enjoy!