Fresh cranberries are normally associated with the holidays such as Thanksgiving and Christmas in Canada. During the holiday season, you would see fresh cranberries piled up high at the stores.
I like to freeze some in a sealed bag for later use in muffins. I have not made muffins for ages, and my husband recently commented how much he likes my home-made muffins.
So, it's about time, I get back into muffin making. This is a gluten-free, grain-free, sugar-free recipe for cranberry banana muffin using coconut flour.
The sweetness of the banana combined with the tartness of the cranberries really makes for an extra flavorful muffin.
Ingredients
- Baking Soda, Sea Salt, Coconut Flour, Coconut Oil, Eggs, Ripe Bananas, Maple Syrup, Cranberries
Method
- Preheat oven to 350
- blend all dry ingredients together
- add wet ingredients and blend well
- spoon the batter to a greased muffin tin
- bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
I like to enjoy mine with a cup of milk. Hope you enjoyed this recipe & Happy Sunday!!