Banana Cranberry Muffins with Flax

Continuing my adventure of new healthy food substitutes, I discovered coconut flour. I read a handful of blogs on how to bake with it and when to use it. Coconut flour is not considered a starch or a grain, helpful when making gluten free goods, or if you are watching those items in your diet any ways. I caved in and finally bought some- that little bag was $10! Good thing whole wheat flour was on sale in the bulk aisle for .69 lb so that I could mix the two. In this recipe I used an organic banana, and fresh cranberries. Also in my discovery for sugar substitutes ( Sweet'n'Low is my BFF) I bought Agave Nectar- light of course. In place of sugar, that is what I used, plus the bananas add its own sweetness, so the muffins came out really good, not overly sweet, but Naturally sweet ;).

Banana Cranberry Muffins with Flax

1/4 C Coconut flour
1/4 C Whole wheat flour
2 TB melted butter
1 Small banana mashed, or half a large one
3 TB Light agave nectar
1/2 tsp vanilla extract
1/4 tsp salt
1/4 C fresh cranberries
1 tsp Ground flaxseeds
1/2 tsp baking powder
3 Large eggs

There was no science into mixing this, i just dumped it all in and mixed until combined. Scoop into a greased mini muffin tin and bake at 355 for 9-10 minutes, until a knife comes out clean when you poke it in the middle. The recipe produced about 16-18 muffins

I made an impromptu cream cheese frosting with vanilla, orange zest and sweetener, which just added a nice little sweet touch to the muffins.

I calculated the nutritional info as best I could and came out with this:
1 serving= 3 muffins without cream cheese frosting
Calories 191, 9g fat, 6g protein, 4g fiber

Wes really liked them, and in my book- if they are husband approved - they are worth making.