Cranberry Coconut Muffins (Gluten-Free)

This blog is quickly turning into a muffin blog, it seems. Every morning when we get up, Monkey asks to make muffins even though he rarely eats any of them. He just really likes to help bake, and who am I to turn down a child's desire to bake muffins that I then get to hoard mostly to myself? :P

• 1/2 cup coconut milk (the canned kind, not the dairy substitute kind)
• 1/2 cup agave nectar
• 1/4 cup coconut oil (always use cold-pressed, unrefined coconut oil)
• 1 egg
• 1 cup flour (we use Bob's Red Mill gluten-free baking flour)
• 1/3 cup shredded coconut
• 1/4 cup cane sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp xanthan gum (omit if using regular flour)
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 1/2 cups cranberries

Whisk together dry ingredients in a large bowl. In a separate bowl, whisk egg and add coconut milk, agave nectar and coconut oil, mix well. Add wet to the dry bowl, combine. Add cranberries, stir to distribute. Divide into 12 paper lined muffin cups. Bake at 350° for 24 minutes. SO GOOD.