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–+ servings
Cranberry Orange Chicken

Cranberry Orange Chicken for a Bright and Juicy Dinner

Enjoy a vibrant and flavorful dish with Cranberry Orange Chicken, perfect for any dinner occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2-3 pieces Ripe Bananas Adds natural sweetness and moisture; overripe bananas yield the best flavor.
  • 1/3 cup Cocoa Powder Provides a rich chocolate flavor; opt for unsweetened varieties for a lower sugar count.
  • 1 cup Almond Flour Offers a gluten-free base with a hint of nuttiness; substitute with oat flour for a nut-free option.
  • 1/3 cup Maple Syrup Sweetens naturally while enhancing the banana flavor; can be swapped with agave for a vegan alternative.
  • 1 teaspoon Baking Powder Ensures a tender rise; check for gluten-free labeling if required.
  • 1 pinch Salt Balances sweetness and enhances overall flavor.
  • 1 teaspoon Vanilla Extract Infuses warmth into the muffins; pure extract gives the best taste.
  • 2 tablespoons Nut Butter (optional) Adds healthy fats and creaminess; sunflower seed butter is a fantastic nut-free substitute.

Equipment

  • Oven
  • muffin tin
  • Mixing bowl
  • Whisk
  • spoon

Method
 

Step-by-Step Instructions for Healthy Gluten-Free Chocolate Banana Muffins
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
  2. Mash the ripe bananas until smooth and creamy.
  3. Mix together the mashed bananas, maple syrup, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
  5. Fold the dry ingredients into the wet mixture until just combined.
  6. Distribute the batter evenly into the prepared muffin cups, filling each about ¾ full.
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 5gVitamin C: 2mgCalcium: 5mgIron: 10mg

Notes

Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.

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