These flourless double chocolate orange cranberry muffins are gluten-free, grain-free, oil-free, dairy-free, and refined sugar-free, but so soft and flavourful that you’d never be able to tell they’re healthy! Whipped up in the blender in under 5 minutes flat, they make a delicious breakfast or snack!
I’ve always been a tad bit jealous of Americans and their epic Thanksgiving celebrations. I mean, we still celebrate a Thanksgiving up here in Canada, but ours tends to sneak up on us in the earlier part of October and then sneak right off without making much of a fuss. We still get the food prep, the family get-togethers, and the “I wish I wore stretchy pants” dinners, but what we don’t get is the warm and cozy feeling of it being the beginning of the holiday season… and that’s what I want the most.
Normally I just wait for December 1st to start prepping for the holidays, but I’d love to celebrate the beginning of the holiday season with another big holiday… if that makes sense.
Thankfully, being part of the blog world means I get to pick up on (and participate in) some of the holiday excitement… which may or may not be why I had the Christmas music playing while whipping up this batch of flourless double chocolate orange cranberry muffins.
And, yes, I realize that title is quite the mouthful, but it’s a mouthful of a ridiculously soft and fluffy chocolate muffin studded with bits of cranberry and hints of orange…. which is probably my very favourite holiday flavour combo. I love it almost as much as I love seeing people gape at me in disbelief when I tell them that the soft and fluffy muffin they’re currently enjoying is made without flour.
But it’s true! There’s not a speck of flour in these little guys; and to take things a step further, they’re actually made without any grains at all. This makes them perfect for anyone following a gluten-free or grain-free diet, especially since they’re also low in refined sugars.
The secret is in the combination of the nut butter and egg, which not only helps keep these muffins super moist, but adds a nice little boost of protein, vitamins, minerals, and healthy fats. And to make things even better, the batter is whipped up in the blender in about 30 seconds, meaning less cleanup and more time to attend to other things. Like decorating. And writing our holiday cards. Snap… I really need to get on that.
- 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
- 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.
** You can also sub this with 1 Tbsp. coconut flour.
When do you start decorating for Christmas?
Do you send out Christmas cards?
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Eggs have always had 14 important vitamins and nutrients including protein, iron and vitamin A. Natural goodness, brought to you by your local egg farmers.
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Disclosure: This post was brought to you by Egg Farmers of Canada via Mode Media Canada. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Egg Farmers of Canada.