Chocolate Cranberry Almond Banana Muffins baked the S.M.A.R.T. Way

Peter

Chocolate Cranberry Almond Banana Muffins baked the S.M.A.R.T. Way

Hello, Chocolate Cranberry Almond Banana Muffins! delightfully warm and cozy chocolate banana muffins packed with juicy cranberries and almonds. Take all of that chocolatey, moist, bursting with almond and banana-upgraded goodness and stick it in your portable muffin holder!Vegan, Gluten-Free, Dairy-Free, Healthier, delicious and more Nutritious baked the S.M.A.R.T. Way,

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Ingredients Equipment Method Notes

Ingredients

INGREDIENTS

Wet Ingredients

5 medium very ripe bananas
½ cup water
½ cup melted coconut oil
¼ cup Monk Fruit & erythritol
¼ cup coconut sugar
1 flax egg 1 tablespoon ground flax + 1/4 cup of water, whisk together, set for 15 mins
2 teaspoon pure vanilla extract

Dry Ingredients

1½ cup S.M.A.R.T. Blend NUTRITIOUS, low starch, one to one, All-purpose flour
½ cup finely ground almond flour blanched almond flour
1/3 cup unsweetened cocoa powder
1 Tbsp baking powder
2 tsp baking soda
¼ teaspoon salt
1 tsp ground coffee adds a bit more flavour to the chocolate

Add-ins

1/4 cup chocolate chips
1/4 cup dried cranberries
1/4 cup sliced almonds

Optional Topping

2 tablespoons chocolate chips cranberries, almonds

Equipment

Stand/hand mixer
2 large bowels
Muffin tin
Muffin papers

Method

INSTRUCTIONS

Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners.
Add peeled bananas to a large mixing bowl. Using a sturdy whisk or fork, mash bananas until smooth. Add the coconut oil, munk fruit and coconut sugar, flax egg, and vanilla. Whisk until well incorporated.
Add S.M.A.R.T. , almond flour, cocoa powder, baking powder, baking soda and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips, cranberries and almonds.
Using a large scoop, scoop and drop batter evenly into muffin cups.* If needed, smooth batter into an even layer, with a domed top (rise) in the center. Optionally, sprinkle toppings onto muffins.
Bake for 25-30 minutes. Mine took 30 minutes. Allow to cool on a cooling rack for about 1 hour. Lift out and enjoy!
Storing instructions below.

Notes

I like to use this ice cream scoop to scoop batter into muffin liners. The scoop helps you control the batter, prevent messes and gives you a nice rounded top. Tip: after dropping a scoop, lightly tap the pan to even out the batter.
– Storage notes: Store in an airtight container for up to 1 week.