Banana Cranberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups ground almonds (I purchase pre-ground “almond meal flour” by Bobs Mill)¼ cup ground flaxseeds (pre-ground from Bobs Mill, again)¾ cup Lakanto (https://sarayahealth.com/)1 t baking powder1 t cinnamonDash of fine sea salt1 ripe banana2 large eggs½ cup coconut milk¼ cup coconut oil, melted1 teaspoon vanilla1 cup dried cranberries
Preheat oven to 325. Line a 12-cup muffin tin with cupcake papers.
Combine dry ingredients in bowl. In mixer, combine wet ingredients making sure that mixer is moving while adding oil to insure even mixing. Add dry ingredients and mix just long enough to combine well. Do not over mix. Stir in cranberries.
Spoon batter into the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out dry, about 45 minutes (turning muffin pan halfway through baking). Cool in pan 10 minutes, then turn out of pan and transfer to a rack to cool completely.
Store in airtight container in refrigerator (or freeze). I like them best when heated around 20 seconds in microwave prior to eating.
Serving Size: Makes 12 medium muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TMICHELLER.
Combine dry ingredients in bowl. In mixer, combine wet ingredients making sure that mixer is moving while adding oil to insure even mixing. Add dry ingredients and mix just long enough to combine well. Do not over mix. Stir in cranberries.
Spoon batter into the muffin cups. Bake until a toothpick inserted in the center of a muffin comes out dry, about 45 minutes (turning muffin pan halfway through baking). Cool in pan 10 minutes, then turn out of pan and transfer to a rack to cool completely.
Store in airtight container in refrigerator (or freeze). I like them best when heated around 20 seconds in microwave prior to eating.
Serving Size: Makes 12 medium muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TMICHELLER.
Nutritional Info Amount Per Serving
- Calories: 244.4
- Total Fat: 17.7 g
- Cholesterol: 35.8 mg
- Sodium: 13.5 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.6 g
- Protein: 6.3 g
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