Recipe Image

Servings:

Cranapple Banana Muffins with Raspberry Topping

Cranberries, apples, and cinnamon provide the crisp aromatic base for these muffins. While the very ripe banana, apples, and plenty of dates provide just the right amount of sweetness. Topped with pureed raspberries, they really are worth the wait!

Total Time

1hr 30min

4.7

3 Ratings

Author: Parsley In My Teeth

Servings:

Ingredients

Wet Ingredients

•

2 cups

Fresh Cranberries

or Frozen Cranberries, thawed

•

1 cup

Chopped Pitted Dates

•

Medium Gala Apples

or 2 cups Unsweetened Applesauce

•

Ripe Banana , sliced

•

2 tsp

Vanilla Extract

•

1 1/2 cups

Unsweetened Vanilla Almond Milk

or Unsweetened Vanilla Soy Milk

•

1 tsp

Arrowroot Starch

•

4 Tbsp

Water

Dry Ingredients

•

1 cup

Coconut Flour

•

1 cup

Almond Flour

•

1 tsp

Baking Powder

•

2 tsp

Baking Soda

•

1 tsp

Simply Organic Cinnamon, Ground

Topping

•

1 cup

Fresh Raspberries

or Frozen Raspberries

•

1 Tbsp

Water

•

to taste

Stevia

or Agave Nectar or Maple Syrup

Cooking Instructions

Preheat oven to 350 degrees F (180 degrees C). Place rack(s) in the middle of the oven or wherever the hottest spot is.

Place Gala Apples (2) and Fresh Cranberries (2 cups) in a food processor and mix until well chopped. Add the Pitted Dates (1 cup) , Banana (1) , Vanilla Extract (2 tsp) , Unsweetened Vanilla Almond Milk (1 1/2 cups) , Arrowroot Starch (1 tsp) , Water (4 Tbsp) , and blend for about 2 minutes until mixture is as smooth as possible.

In a large bowl, sift Coconut Flour (1 cup) , Almond Flour (1 cup) , Baking Powder (1 tsp) , Baking Soda (2 tsp) , and Simply Organic Cinnamon, Ground (1 tsp) .

Gently fold wet ingredients with dry ingredients until thoroughly mixed.

Lightly coat 2 non-stick mini muffin tins with a light dusting of coconut oil, if needed. Place about 2 Tbsp of mixture into each muffin cup.

Bake for 45-55 minutes until tops are brown and a toothpick comes out clean when stuck in the middle of the muffins. While baking, prepare the topping.

Place Fresh Raspberries (1 cup) and Water (1 Tbsp) in a small food processor and blend until completely smooth. If raspberries are too tart for your taste, add a small amount of Stevia (to taste) to achieve the desired taste. Place in a separate container and chill in the refrigerator until ready to use.

Remove muffins from the oven and let them sit for 5 minutes in the pan.

Then remove muffins from the pan and transfer them to a cooling rack. Allow to completely cool, about 15 minutes.

10.

Arrange on a serving dish and cover with as much raspberry topping as desired.

Author's Notes

Makes 36 mini muffins.

Nutrition Per Serving

CALORIES

169

FAT

7.4 g

PROTEIN

4.1 g

CARBS

26.0 g