Banana Cranberry Muffins

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 (http://sarayahealth.com/)
1 t baking powder
1 t cinnamon
Dash of fine sea salt
1 ripe banana
2 large eggs
½ cup coconut milk
¼ cup coconut oil, melted
1 teaspoon vanilla
1 cup dried cranberries

Gluten free and sugar free!

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.