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Chocolate and Cranberry Muffins (Gluten Free)

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Ingredients
  

  • Dry ingredients
  • ***
  • 1 cup of raw hazelnuts walnuts, pecans
  • 1 cup of rolled oats
  • ⅔ cup amaranth flour you can also use quinoa or buckwheat flour
  • 2 tbsp starch I use arrowroot
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2-3 tbsp organic cacao powder unsweetened
  • 1 tsp cinnamon
  • ½ tsp sea salt
  • ***
  • Wet ingredients
  • ***
  • 1 cup coconut yogurt or any plain yogurt
  • ¼ cup extra virgin olive oil
  • 2 ripe bananas
  • 5-6 large soft pitted dates
  • 3 large organic eggs
  • Splash of vanilla extract.
  • Cranberry jam see the recipe below
  • Optional topping:
  • ¼ cup rolled oats + 2 tbsp maple syrup for topping, optional

Instructions
 

  • Preheat the oven to 400°F
  • Make cranberry jam.
  • Line a muffin pan with paper cups (12 for large muffins, 16 for small).
  • Process rolled oats and nuts into a coarse flour. Combine all dry ingredients in a large bowl, mix them well.
  • Add yogurt, bananas, vanilla, and dates into a blender and process until smooth. Transfer to the bowl with the dry ingredients
  • Crack eggs in a separate bowl and beat well for about one minute, add them to the rest of ingredients and stir everything well again.
  • Divide the batter into the muffin paper cups (about 1.5 tbsp for each), place a ½ of tsp of cranberry jam on top of each muffin and gently push it down a little.
  • *You can add a bit of rolled oat and drizzle of maple syrup on top of each muffin (it will make the muffins sweeter) or some melted dark chocolate with fresh berries on top, it will make a mini chocolate cakes.
  • Bake your muffins for 20 min.
  • Enjoy them warm!