Flourless Cranberry Chocolate Muffins (Paleo)
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ cup unsweetened applesauce
  • 1 cup creamy cashew or almond butter
  • ¼ cup maple syrup
  • 2 large eggs (pasture-raised preferably)
  • 1 tsp apple cider vinegar
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ cup fresh or frozen cranberries (more for topping)
  • ⅓ cup shaved dark chocolate, unsweetened chocolate chips, or chocolate chips (Enjoy Life is a great allergen-friendly choice, it does contain sugar)
  1. Pre-heat oven to 350f degrees and line a 12-cup muffin liner or 24 minis. (I ran out of liners! So, I simply greased with a little coconut oil and they came out easily after resting for a few minutes)
  2. Mix all ingredients together (except cranberries and chocolate) and combine well until you have a smooth batter. Taste and adjust any spices or sweetener as needed (I use as little sweetener as possible, so if you like it sweeter - taste to confirm).
  3. Pour in the chocolate and cranberries, folding them in with a spatula by hand.
  4. Evenly distribute the batter in your muffin pan and sprinkle in a couple more cranberries on top with chocolate chips to get a nice topping if you’d like. Place in the middle rack in the center of your oven and bake for approx. 20 minutes.
  5. Let muffins rest and cool on a rack for 10 mins or so. Serve immediately or you can store in the fridge or freezer and re-heat! Enjoy!
Recipe by Empowered Sustenance at https://empoweredsustenance.com/flourless-cranberry-chocolate-muffins/