From Lauren: Today’s recipe is from my friend Alison Marras, a Nutritional Therapy Practitioner who shares her gorgeous recipes at Food By Mars.
Hoarding cranberries and freezing all the bags during this time of year is one of those activities that makes me feel a bit devious… because they are my absolute favorite and I want to have them on hand all year long! I have always loved that tart lip-smack a good cranberry juice, cranberry sauce, or… Flourless Cranberry Chocolate Muffin gives you!
To balance the tart out, I, of course, had to add some delicious dark chocolate and one of my favorite sweeteners: maple syrup. I’ve also tried this with monk fruit sweetener which works well too. Enjoy this easy and delicious recipe!
More reasons to love cranberries and unsweetened cranberry juice:
- Great for digestion, one cup of cranberries has approx. 4.6 grams of fiber
- Can help prevent an overgrowth of Candida
- High in vitamin C, and can give your immune system a boost when you feel a cold coming on
- Prevents urinary tract infections
- Higher in antioxidants than other fruits and berries
- Lower in sugar than many other fruits
- Great for oral health, the PACs that help fight against UTIs and Candida also prevent excess bacteria in the mouth
- Can lower LDL cholesterol
- 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)
- 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!