Chocolate & Cranberry Breakfast Muffins - Diane Peternel

• 1 large ripe banana 
• 300ml milk
• 100g melted butter
• 110g wholemeal plain flour 
• 2tsp Baking powder
• 75g ground almonds
• 50g ground oats (blitz oats in the blender to save buying them ready ground!)
• 50g sugar - I use coconut sugar to give extra depth to the flavours
• 100g dried cranberries 
• 40g 80Noir Ultra beads

Instructions

1. Mash the banana in a large bowl, mix in the milk and butter
2. Add the flour & baking powder and mix to combine
3. Stir in the oats, almonds & sugar, mix well to combine
4. Chop the beads and fold in with the cranberries
5. Spoon into a muffin tray (makes 12) and bake at 175/350 for 25 mins. Turn the tray around after 15 minutes to ensure an even bake
6. When a skewer is inserted into one of the muffins and comes out clean they are ready, always test before allowing to cool
7. Cool completely in the tray on a wire rack before removing
8. Store in an airtight container and enjoy for 3-5 days!

Mind & Body Benefits: 

• ❤️ Reduce inflammation
• 💚 Maintain digestive health
• 💚 Bursting with fibre to help you feel fuller for longer
• 🍫 Nutritious and packed with antioxidants
• 🍫Improve cognitive thinking - sets you up for the day. 

Don't forget if you fancy whipping up a batch, to tag us so we can share with you. #80noirultra 

Happy Baking everyone x