Cranapple Banana Muffins with Raspberry Topping

16 INGREDIENTS • 10 STEPS • 1HR 30MINS

Cranapple Banana Muffins with Raspberry Topping

Recipe

4.7

3 ratings

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!

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Cranapple Banana Muffins with Raspberry Topping

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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!

Parsley In My Teeth

I decided to create this blog so that anyone who is interested in eating well can see how easy – and tasty – it can be.

http://parsleyinmyteeth.com/

1HR 30MINS

Total Time

$0.78

Cost Per Serving

Ingredients

Servings

12

us / metric

Wet Ingredients

2 cups

Fresh Cranberries

or Frozen Cranberries, thawed

1 cup

Chopped Pitted Dates

about 5 oz before chopping

2

Medium Gala Apples

about 2 cups chopped in a food processor

or 2 cups Unsweetened Applesauce

1

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

Sponsored

Simply Organic Cinnamon, Ground

Topping

1 cup

Fresh Raspberry

or Frozen Raspberries

1 Tbsp

Water

up to 2 Tbsp

to taste

Stevia

if needed for very tart berries

or Agave Nectar or Maple Syrup

Nutrition Per Serving

VIEW ALL

Calories

169

Fat

7.4 g

Protein

4.1 g

Carbs

26.0 g

Love This Recipe?

Cranapple Banana Muffins with Raspberry Topping

Save

Parsley In My Teeth

I decided to create this blog so that anyone who is interested in eating well can see how easy – and tasty – it can be.

http://parsleyinmyteeth.com/

Author's Notes

Makes 36 mini muffins.

Cooking Instructions

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step 1

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

step 2

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.

step 2 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.

step 3

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).

step 3 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).

step 4

Gently fold wet ingredients with dry ingredients until thoroughly mixed.

step 4 Gently fold wet ingredients with dry ingredients until thoroughly mixed.

step 5

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.

step 5 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.

step 6

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.

step 7

Place Fresh Raspberry (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.

step 7 Place Fresh Raspberry (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.

step 8

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

step 9

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

step 10

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

step 10 Arrange on a serving dish and cover with as much raspberry topping as desired.

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