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RECIPE
17 INGREDIENTS9 STEPS1HR 30MIN

Cranapple Banana Muffins with Raspberry Topping

4.7
3 Ratings

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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.
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These are similar to a bran muffin. Topped with pureed raspberries, they really are worth the wait.
1HR 30MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12
1 cup
Dates , chopped, pitted
2
Gala Apples
1 1/2 cups
Unsweetened Almond Milk
1 tsp
Arrowroot Starch
1/4 cup
Water
1 cup
Coconut Flour
1 cup
Almond Flour
1 tsp
Baking Powder
1/2 Tbsp
Baking Soda
1 tsp
Ground Cinnamon
1 Tbsp
Water
to taste
to taste
Coconut Oil

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Nutrition Per Serving

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CALORIES
176
FAT
7.4 g
PROTEIN
4.2 g
CARBS
28.1 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place Gala Apples (2) and Fresh Cranberry (1 pint) in a food processor and mix until well chopped. Add chopped pitted Dates (1 cup), Banana (1), Vanilla Extract (2 teaspoon), Unsweetened Almond Milk (1 1/2 cup), Arrowroot Starch (1 teaspoon) and Water (1/4 cup) and blend.
Step 3
In a large bowl, sift Coconut Flour (1 cup), Almond Flour (1 cup), Baking Powder (1 teaspoon), Baking Soda (2 teaspoon) and Ground Cinnamon (1 teaspoon).
Step 4
Gently fold fruit mixture with flour mixture until thoroughly mixed.
Step 5
Lightly coat 2 non-stick mini muffin tins with a light dusting of Coconut Oil (to taste). Place about 2 tablespoons 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
For the topping, if using frozen raspberries, let them thaw completely. You can do this on the stove or in the microwave if you prefer.
Step 8
Place Fresh Raspberries (1 cup) and Water (1 tablespoon) in a small food processor and blend until completely smooth.
Step 9
Remove from the oven and let the muffins sit for 5 minutes in the pan. Then remove muffins from the pan and transfer to a cooling rack. Allow to completely cool, about 15 minutes. Arrange on a serving dish and cover with as much raspberry topping or Maple Syrup (to taste) as desired.

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Nutrition Per Serving
Calories
176
% Daily Value*
Fat
7.4 g
9%
Saturated Fat
2.4 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
28.1 g
10%
Fiber
8.3 g
30%
Sugars
17.4 g
--
Protein
4.2 g
8%
Sodium
275.6 mg
12%
Vitamin D
0.3 µg
2%
Calcium
112.3 mg
9%
Iron
1.5 mg
8%
Potassium
333.6 mg
7%
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