Banana and Cranberry Muffins [Dairy free, Gluten free, Grains free, Sugar free]

In making these muffins this evening, while the entire nation is gripped in a icy Winter cold snap and using these to break the carb-craving, I used ingredients that were readily available.  Banana's are always present in my moms' fruit basket - she has a banana a day and loves them!

These muffins follow on the breakfast muffins ingredient listing but with the addition of coconut flour and nutmeg, which add to the density and taste respectively.  The banana's and cranberries add a delectable sweetness that will convince even the die-hard sugar addict that these muffins contain sugar!

It's  a quick and easy recipe to make, blended well they make a smashing dessert option or a craving-stopper snack.  I  had 2 warm and they tasted amazing - so heating them up is also an option.  This recipe makes 10 small muffins and I presume 6 large ones.  They should store in a sealed container, refrigerated for up to 5 days - that's if you don't finish them sooner!

Ingredients

2 ripe bananas
1/4 cup coconut flour, sieved
1/4 tsp ground nutmeg
1/4 cup dried cranberries, preservative and sugar free (fresh would be a better option)
1/4 cup coconut oil, melted
3 large eggs

Here's How

• Preheat the oven to 180 degrees celsius.
• Mash the banana very well then whisk in the eggs and coconut oil.

 

• In a large mixing, mix together the flour and nutmeg.

 

• Gradually add the wet ingredients to the dry, stirring until it forms a batter.

 

• Fold in the cranberries and mix until combined.

• Spoon into a muffin tray or muffin liners . Bake for 10-15 minutes until firm.

 

• Let cool before removing from tray and devouring.