Breakfast

Banana Cranberry Muffins is for Breakfast, Snack.

Banana Cranberry Muffins takes 10 minutes to prepare.

Banana Cranberry Muffins takes 45 minutes to cook.

Banana Cranberry Muffins makes 12 servings.

The ingredients for Banana Cranberry Muffins are:

2 cups ground almonds (I purchase pre-ground ?almond meal flour? by Bobs Mill)
? cup ground flaxseeds (pre-ground from Bobs Mill, again)
? cup Lakanto (http://sarayahealth.com/)
1 t baking powder
1 t cinnamon
Dash of fine sea salt
1 ripe banana
2 large eggs
? cup coconut milk
? cup coconut oil, melted
1 teaspoon vanilla
1 cup dried cranberries

Here is how you make Banana Cranberry Muffins:

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 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user TMICHELLER.

The nutritional information for Banana Cranberry Muffins is:

• Servings Per Recipe: 12
• 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

The dietary needs meet for Banana Cranberry Muffins is Gluten Free