Banana Walnut Cranberry Muffins

Here's another brilliant recipe from one of my readers Megan Roberts.  They look delicious, I haven't tried them yet but thought they were worth sharing! I personally don't use Splenda as a sweetener but you could substitute it for stevia or honey depending on how closely you watch your carb counts.

Banana Walnut Cranberry Muffins

Makes 6 Texas sized Muffins

• 2 bananas, mashed
• 4 eggs
• 1 Tablespoon macadamia oil
• 1/2 cup cream

Mix these ingredients together in one bowl

• 1/4 cup coconut flour, sifted
• 1/2 cup almond flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 cup Splenda or other sweetener

Mix these ingredients together in a separate bowl

• 1/2 cup of thread coconut
• 1/4 cup walnuts, chopped
• 1/4 cup dried cranberries

Mix the wet mixture with the coconut, walnuts and cranberries and then combine the dry.

Bake for 30 minutes at 180 degrees Celsius