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!!
so tasty looking!
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Thanks - my house smells so great.
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great Sunday treat, thanks for the post.
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You are Welcome - It was a treat indeed
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very nice start to a Sunday.
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wow cranberry banana muffins look good
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What beautiful photos! It reflects how rich they should be, I would like to prepare it, but in my country you can not get blueberries, it's a shame because they look delicious. regards
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Thanks so much for your support - do you have any other kinds of berries available. IF not, banana itself makes a decent muffin too!
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That good! I'll do it with banana and I'll tell you. Thank you very much @steemit-foodie
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Wow... Awesomious :)
@steemit-foodie Followed you.
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Hey - Many thanks for your support!
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