Grain Free Cranberry Muffins
Growing up my Mom made muffins from scratch frequently. I would wake up to the sweet smell of baking and run downstairs to find out which flavor she made that day. Of course, back then I wasn’t worried about my weight and how much sugar was in my breakfast. I just enjoyed eating hot, sweet muffins for breakfast.
Today I still love muffins but I can do without all the sugar and calories. Healthy muffins are actually easy to make and are a great addition to meals and snacks throughout the day. I have several recipes on my website and they are all delicious and part of a clean eating plan. Make them in advance and freeze for quick grabs anytime of day. Check out my Grain Free Pumpkin Muffins and Grain Free Banana Muffins – two of my clients favorites.
Tis the season for cranberries. We only see these tart little berries for a few months a year so enjoy them while you can find them fresh – usually October until early January. I like to grab a few extra bags and throw them in the freezer to enjoy later in the year.
Cranberries are not only low in calories but are packed with good nutrition and high in fiber. Cranberries are a good source of vitamin C, B vitamins thiamin, riboflavin, B6 and niacin as well as vitamin E. An entire cup has only 46 calories with 7 net carbs. Check out my Cranberry Sauce blog to see just how easy it is to make real, low calorie cranberry sauce and never miss the canned stuff again.
Grain Free Cranberry Muffins
3/4 cup almond flour/meal
1/4 cup coconut flour
2 scoops Sun Warrior Raw Blend vegan protein powder
3 tsp baking powder
1 tsp. of stevia
1 tsp cinnamon
2 bananas, mashed
1/2 cup egg whites
1/4 cup unsweetened vanilla almond milk
1 1/2 cups fresh or frozen cranberries
1. In a large size mixing bowl combine all of the dry ingredients. Mix together well with a spoon and set aside.
2. In another medium size mixing bowl combine all wet ingredients. Mix together with a spoon and combine.
3. Add cranberries and mix well.
4. Spoon batter into prepared muffin tin. If you use a silicone pan you don’t need to spray with a non stick coating but otherwise be sure to coat the pan to avoid sticking.
Bake at 350 for 30 minutes.
Remove carefully to a cooling rack. Freeze in a ziplock freezer bag for longer shelf life.
Nutritional Information:
Servings: 12
Calories: 99
Fat: 4 g
Carbs: 11 g
Fiber: 3 g
Protein: 6 g
Are you looking to transform your health? Mary works with clients all over the country developing personalized nutrition and exercise plans for weight loss and health. If you’re ready to get started on your journey to health and wellness contact her today!
Visit BodyDesigns Two Week Detox Plan or BodyDesignsbyMary for more information.
