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Cranberry Chocolate Muffins- No Diets Allowed
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Cranberry and Chocolate Muffins

Cranberry and chocolate muffins made with whole wheat pastry flour, cocoa powder and fresh cranberries. Sweetened with honey or agave and moist from applesauce and olive oil, with no eggs or butter.

Ingredients

  • 2 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 to 4 Tbs organic Cocoa powder
  • 1/4 tsp salt
  • 1/2 cup applesauce
  • 1/2 cup honey or organic agave
  • 1/2 cup olive oil
  • 1/4 cup milk of your choice I have used coconut milk or vanilla almond milk
  • 1 tsp pure vanilla extract
  • 1 cup fresh cranberries coarsely chopped

Instructions

  • Preheat the oven to 375 degrees.
  • In a large mixing bowl, combine flour, baking powder, baking soda, cocoa powder, and salt.
  • In a separate medium-sized bowl, whisk together applesauce, honey/agave, olive oil, milk, and vanilla.
  • Pour wet ingredients into the dry ingredients and stir just until combined.
  • Put cranberries in Vitamix blender and pulse on low level until coarsely chopped. Add to batter and fold in cranberries.
  • Fill lightly greased muffin pan with about 1/4 cup mixture. Bake for 17-20 minutes or until the tops easily bounce back when slightly pressing down center. The inside will be moist and pure goodness!