1/2cup unsweetened coconut milk in the can
1/4cup raw local honey
2cups almond flour
1/2cup arrowroot powder
1/2tsp baking soda
1/4cup sweetened or unsweetened shredded coconut flakes
1/4cup dried cranberries, reserved for the top
1/4 cup pepitas, reserved for the top
Preheat oven to 325 degrees and grease a muffin tin. I have a dessert pan shaped in a square so that's what I use. Use what you have!
Mix dry ingredients together then add the wet ingredients and stir to combine. Measure out equal scoops in your dessert pan, sprinkle each muffin with 4-5 cranberries on top and about 1/2tsp pepitas then bake 20-25 minutes until a toothpick comes out clean and the tops are golden brown.