I seem to be on a roll these days with baking! Making healthy and delicious low oxalate muffins turned out better than I could have ever imagined. My version is a coconut cranberry white chocolate muffin, and it honestly tastes like you are eating dessert for breakfast. How crazy is that?
Just a few notes on these muffins. First off, coconut flour can be a little dry, so I used some melted butter and lots of eggs in my version. If dairy isn’t your thing then coconut oil works, or even a light olive oil.
Make sure not to fill the muffin tins to full. I did a batch of them like this to try it out and it cooked a bit more on the outside and was still a bit gooey in the middle.
Lastly, for those who deal with being on a low oxalate diet, white chocolate is totally a perfect option! How great is that?! I know it’s not dark or milk chocolate, but sadly its the cocoa that’s so high in oxalates. Onto the recipe!
- 4 large eggs
- 1/4 cup melted butter or coconut oil
- 3/4 cup coconut flour, sifted
- 1 tsp baking powder
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1 pinch of salt
- 3 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup water
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Whisk together the eggs with the syrup, butter syrup and vanilla in a large bowl.
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sift the coconut flour and baking powder and add in with the liquid. Add in cranberries and chocolate and pinch of salt.
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Check consistency and add a bit of water where needed. Mixture should be able to pour into muffin tin.
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Grease a muffin tin and portion evenly into 6-8 cups. Cook at 400 degrees for 15-17 minutes until a toothpick comes clean from the center.
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Cool and serve
