Banana Walnut Cranberry Muffins

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Here’s another brilliant recipe from one of my readers Megan Roberts.  They look delicious, I haven’t tried them yet but thought they were worth sharing! I personally don’t use Splenda as a sweetener but you could substitute it for stevia or honey depending on how closely you watch your carb counts.

Banana Walnut Cranberry Muffins


Makes 6 Texas sized Muffins

  • 2 bananas, mashed
  • 4 eggs
  • 1 Tablespoon macadamia oil
  • 1/2 cup cream


Mix these ingredients together in one bowl

  • 1/4 cup coconut flour, sifted
  • 1/2 cup almond flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup Splenda or other sweetener


Mix these ingredients together in a separate bowl

  • 1/2 cup of thread coconut
  • 1/4 cup walnuts, chopped
  • 1/4 cup dried cranberries


Mix the wet mixture with the coconut, walnuts and cranberries and then combine the dry.

Bake for 30 minutes at 180 degrees Celsius