Ingredients
Scale
- ½ cup almond butter*
- 1 ripe medium banana (~100g)
- 1 large egg
- ¼ cup honey
- ¼ cup unsweetened cocoa powder
- 2 Tbsp. ground flaxseed**
- 2 Tbsp. grated orange peel
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- ¼ cup chocolate chips
- ¼ cup dried cranberries
Instructions
- Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
- Add all ingredients except for chocolate chips and cranberries to a high-speed blender or food processor and blend on high until batter is smooth and creamy. Stir in chocolate chips and cranberries by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle the top with additional chocolate chips, if desired.
- Bake for 15 -18 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
Notes
* I like to use almond butter because the flavour is a lot more mild and doesn’t shine through in the muffins too much. But if you don’t have any AB on hand, you can easily sub this with another nut butter. Or use a seed or soy nut butter to make this nut-free. ** You can also sub this with 1 Tbsp. coconut flour.
- Prep Time: 5 mins
- Cook Time: 15 mins