Cocoa Kissed Cranberry Clouds

Imagine biting into a warm, fluffy muffin that tastes like a hug on a cold winter day. Cocoa Kissed Cranberry Clouds are just that - a delightful marriage of rich hot chocolate flavors and the tartness of cranberries, all nestled in a whole-grain base. These muffins are not only a delicious Christmas treat but also a healthier option packed with fiber and nutrients. The whole wheat flour provides sustained energy, while the cranberries offer antioxidants and vitamin C. The addition of cinnamon and nutmeg warms the soul, creating a truly festive and guilt-free indulgence. Perfect for a Christmas morning breakfast or a sweet ending to a holiday meal, these muffins are sure to become a new family favorite.

Ingredients

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup unsweetened applesauce
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 cup almond milk
• 1 tsp vanilla extract
• 1 cup fresh or frozen cranberries, chopped
• 1/4 cup crushed peppermint candies (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the applesauce, maple syrup, coconut oil, eggs, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the chopped cranberries and crushed peppermint candies (if using).
6. Fill each muffin cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Per Serving

Makes 1 servings