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)
Instructions
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)
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).
Pour in the chocolate and cranberries, folding them in with a spatula by hand.
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.
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/