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Recipes
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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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/
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!
1HR 30MINS
Total Time
$0.78
Cost Per Serving
Ingredients
Servings
12
us / metric
Wet Ingredients
Fresh Cranberry
2 cups
Fresh Cranberries
or Frozen Cranberries, thawed
Pitted Dates
1 cup
Chopped Pitted Dates
about 5 oz before chopping
Gala Apples
2
Medium Gala Apples
about 2 cups chopped in a food processor
or 2 cups Unsweetened Applesauce
Banana
1
Ripe Banana, sliced
Unsweetened Vanilla Almond Milk
1 1/2 cups
Unsweetened Vanilla Almond Milk
or Unsweetened Vanilla Soy Milk
Water
4 Tbsp
Water
Dry Ingredients
Coconut Flour
1 cup
Coconut Flour
Almond Flour
1 cup
Almond Flour
Baking Powder
1 tsp
Baking Powder
Baking Soda
2 tsp
Baking Soda
Ground Cinnamon
1 tsp
Ground Cinnamon
Topping
Fresh Raspberry
1 cup
Fresh Raspberry
or Frozen Raspberries
Water
1 Tbsp
Water
up to 2 Tbsp
Stevia
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
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Cranapple Banana Muffins with Raspberry Topping
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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.
http://parsleyinmyteeth.com/

Author's Notes

Makes 36 mini muffins.
Cooking InstructionsHide images
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 Ground Cinnamon (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 Ground Cinnamon (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.
Tags
view more tags
Dairy-Free
American
Gluten-Free
Microwave
Snack
Shellfish-Free
Vegan
Fall
Vegetarian
Dessert
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