Usually people use white chocolate & cranberry come Christmas time – but your girl is NOT a fan of white chocolate. Instead, we went with the superior chocolate in my opinion to make these DARK CHOCOLATE CRANBERRY MUFFINS! And let me be the first to say, dark chocolate goes just as well with cranberries as white chocolate. And in my humble opinion, is just as festive!
These muffins are also made super easy thanks to using pancake box mix as the flour base. No need to mess around with almond, coconut, oat flours and determining which one will give the muffin the best texture. PS – the muffins are also dairy free – just in case you’ve got some dairy intolerant friends staying with you for the holidays!
My go to pancake and muffin mixes are Kodiak Cakes ! They help make baking around the holidays so quick and easy and have such a wide range of mixes to choose from. From blueberry & chocolate chip muffin mix (which would also work REALLY well for this recipe), to pancake mix, to cornbread mix, Kodiak Cakes has you covered! If your pressed for time, or just need a sub fire way to make yummy baked goods this holiday season, head over to Kodiak Cakes and check out all of their box mixes to help you out!
PS – I have included all of my other go to Gluten Free and Dairy Free baking ingredients on my Amazon Shop Page to make it easier to make my recipes just like I do! You can use this link to shop 🙂
Dark Chocolate Cranberry Muffins
Ingredients
- 1/3 cup melted coconut oil
- 2 eggs
- 1/4 cup brown sugar
- 1/4 cup almond milk
- 1 1/2 cups Kodiak Cakes Mix
- 2 tsp baking powder
- Dark chocolate chunks, dried cranberries
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine melted coconut oil, eggs, milk and sugar.
- Fold in pancake mix and baking powder.
- Then fold in the chocolate chunks and dried cranberries ( I didn’t measure these, so add in as many as you’d like)
- Bake in the oven for about 15-20 minutes – until cooked through.
- Remove and enjoy!
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