Are you in need of something new to feed guests at Christmas this year? I like to make something different each year to include with the more traditional recipes that are being served.
These are a great snack to bring to a Christmas gathering, pack in your lunch, or munch on at Christmas brunch. This recipe also freezes well, so you can make them ahead of the Christmas rush, and be ready for unexpected company.
You can substitute different flavored chocolate chips, or use raisins instead of cranberries, but the combination of cranberry and white chocolate is a favorite of mine, especially for the holidays. Pecans are optional, but again, they work well with the other flavors.
I just updated the recipe to include cinnamon and vanilla extract. The addition of these items make the muffins even tastier than before!
White Chocolate Cranberry Muffins
You Will Need:
1 Cup Oat Flour (120 Grams)
1/2 Cup Almond Flour (55 Grams)
3 TB Coconut Flour (20 Grams)
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
1/4 Cup Pecan Pieces (40 Grams)
1/4 Cup Dried Cranberries (40 Grams)
1/4 Cup White Chocolate Chips (50 Grams)
2 Large Bananas, Mashed (210 Grams)
3 TB Egg Whites
1 Large Egg
2 TB Agave (or honey)
2 TB Almond Milk (or milk of choice)
1 tsp Vanilla Extract
_ Combine first nine ingredients in a large bowl and mix well.
_ In a separate bowl, mix together the remaining ingredients.
_ Add liquids to large bowl and stir until combined.
_ Divide batter equally between muffin tins (lined or greased).
_ Bake at 350 for 20 minutes, or until toothpick inserted comes out clean.
_ Yield 12 muffins
Sweet, simple, and delicious….Merry Christmas!!
_ Per 1 Muffin (based on my ingredients) 145 Calories 6g Fat/19g Carb/ 5g Protein