Chocolate & Cranberry Breakfast Muffins - Diane Peternel

Chocolate & Cranberry Breakfast Muffins - Diane Peternel

Our fabulous Ambassador loves to incorporate 80Noir Ultra into her baking for the week and this time we have the fabulous breakfast muffins. 

I use plant based milk and butter so that they’re vegan but of course they can be made with any.

Cranberry and Chocolate Breakfast Muffins


  • 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


  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







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