Insanely delicious Flourless White Chocolate Cranberry Mini Muffins made in the blender for an easy snack or breakfast option!
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5 from 1 vote
Nutrition Facts
Flourless White Chocolate Cranberry Mini Muffins
Amount Per Serving (1 g)
Calories 45 Calories from Fat 16
% Daily Value*
Fat 1.8g3%
Saturated Fat 0.7g4%
Cholesterol 11.3mg4%
Sodium 41.8mg2%
Carbohydrates 7g2%
Fiber 0.6g3%
Sugar 5g6%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:17 mini muffins
Flourless White Chocolate Cranberry Mini Muffins
Prep Time:
5 mins
Cook Time:
9 mins
Total Time:
14 mins
 
Insanely delicious Flourless White Chocolate Cranberry Mini Muffins made in the blender for an easy snack or breakfast option!
Ingredients
  • 1 large ripe banana peeled
  • 1 large egg
  • 1/2 cup P28 High Protein White Chocolate Peanut Spread any nut butter will work, but may not be quite as delicious!
  • 1/4 teaspoon baking soda
  • pinch salt
  • 1/2 cup dried cranberries
Instructions
  1. Preheat oven to 400 degrees F. Prepare mini muffin pan by spraying with an all-natural non-stick cooking spray.
  2. Combine all ingredients, except dried cranberries, in blender and blend for several seconds and until mixture is smooth. Stir in dried cranberries.
  3. Simply pour batter from blender into muffin cups, filling them almost completely full.
  4. Bake for about 9 minutes and until set. Allow muffins to cool for about 10 minutes before removing them from the pan. Muffins will keep best stored in the fridge for about 7 days or in the freezer for up to 4 months. Enjoy!
Recipe Notes

*If you're using an unflavored nut butter, you may want to add about 1/4 cup maple syrup or honey for an added sweetener.
**Feel free to blend the cranberries along with all other ingredients, if you're not fond of the chewy texture and just want the flavor.
***To calculate nutritional information, I had to use a generic peanut butter, but if using P28 the protein count will be a little higher.

Author: Kim Lee

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