Dark Chocolate Cranberry Muffins

*Disclaimer: The video does not show the all-purpose flour measurements on the ingredients list. :(

These muffins are perfect for satisfying your sweet tooth without being too overpowering. Combining cranberries and dark chocolate creates a deliciously subtle sweetness that's hard to resist.

I created this recipe for people who want a tasty vegetarian breakfast option and are mindful of what is in their diet. I wanted to use natural sugars from dates, bananas, and dried cranberries to make it healthier. If you want to add more sweetness, you can include dark chocolate without feeling guilty about the calories. The muffins have a firmer texture due to the egg replacer. However, you can use two eggs if you're not a vegetarian. My husband and I enjoyed this recipe because not only was it satisfying, but it didn't include added salt, butter, granulated sugar, or eggs. Eating it warm for breakfast is like throwing a party for your taste buds. Each bite is packed with flavor that will leave you wanting more.

Dark Chocolate Cranberry Muffins

Ingredients

Yields: 8 muffins

• 1/2 cup Plain 2% Greek Yogurt

• 1 and 1/4 cup of water 8 dried pitted dates

• 1 tbsp Vanilla extract

• 2 tbsp of Bob Mills Egg Replacer and 4 tbsp of water (Combine)

• 1/2 - 1 ripe banana (add natural sweetness)

• 1/2 tsp Cinnamon

• 2 cups of All-Purpose Flour

• 2 tbsp Lemon juice

• 1/2 tsp Baking Soda

• 1/2 cup Dark Chocolate Chips

• 1/4 dried Cranberries

• 1/4 chopped walnuts (optional)

Directions

1. Pre-heat the oven to 350 degrees Fahrenheit. Measure 1/2 cup of Greek yogurt and 8 dates.

2. Add the dates into a small bowl with water and microwave for 3 minutes.

3. Place the hot water and dates into the blender on high for 1 minute until blended well.

4. In a stand mixer, place Greek yogurt and date syrup and mix until well combined.

5. Add the Vanilla Extract, the Egg replacer, all-purpose flour, baking soda, banana, and lemon juice. Mix all the ingredients until well blended.

6. Fold into the batter chocolate chips, dried cranberries and walnuts (optional)

7. Grease and flour your muffin pan

8. Bake at 350 degrees for 25-30 minutes, until the muffins are golden brown in color.

9. Let the muffins cool on a cooling rack for 10 minutes before serving. Enjoy!