Chocolate Banana Crunch Muffins

I was craving something chocolatey and sweet the other day but my pantry was running very low on supplies! I round up what ingredients I knew would taste well together and threw together this muffin! Its Chocolatey, but tangy from the cranberries and silky from the banana! It was over all a win win! Its also, gluten and dairy free so that helps us (aka me out)!

Chocolate Banana Crunch Muffins: Preheat your oven to 350° Fahrenheit, and grease with Coconut Oil you muffin tin

In a medium sized mixing bowl, combine your melted coconut oil, coconut flour, and your cocoa powder until a thick paste forms

Add in your squished banana, vanilla, baking powder and stir until combined

Slowly incorporate your almond milk into the mix and stir slowly so it doesn't jump out of the bowl

Combine the brown sugar, slowly into the mix so the sugar starts to break apart

Lastly, add in the chopped nuts and the cranberries to the mixture

Using a tablespoon, fill your greased muffin tin 3/4 of the way to the top

Bake for 30 minutes until a toothpick comes out clean

- 1 cup of coconut flour

- 1/2 cup of melted coconut oil

 - 1 banana squished up into fine chunks

- 1/2 cup of dried cranberries

- 3/4 cup of unsweetened cocoa powder

- 1 teaspoon of baking powder

- 1 cup of coarsely chopped almonds (or nut of choice)

- 1 cup of brown sugar

- splash of vanilla

- 1 cup of unsweetened vanilla almond milk

 

Enjoy warm or day old! They just get better with age! Tag me on instagram if you choose to bake this recipe! And have a happy Friday!