Grain Free Chocolate Brazil Nut Muffins with a Cranberry Swirl

I love cranberries. So much that when I make a batch for the holidays, I like to make extra and freeze it in small jam jars, to pull out whenever a craving strikes. They are just too darn tasty to be relegated to the holiday season! I pulled a jar out earlier in the week and used some to top a meatloaf recipe that will be posted soon ( I will link here when I get it posted) . I wanted to make a muffin with chocolate and Brazil nuts, but knew they would need some sort of brightness to balance the flavours. Cranberry sauce to the rescue!  It added just the right amount of tartness to the muffin without overwhelming. I think these would be an awesome Christmas morning brunch muffin too!

Grain Free Chocolate Brazil Nut Muffins with a Cranberry Swirl

4 eggs, preferably pastured

1/3 cup coconut flour

2 T Sunflower Seed Flour

2 Tbsp Chickpea Flour

2 Tbsp Arrowroot flour

¼ cup cocoa powder

1 tsp baking soda

Generous pinch of Himalayan sea salt

¼ cup coconut sugar (or other sweetener of choice)

½ cup kefir or yogurt

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½ cup raw Brazil nuts, chopped

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Approx ½ cup premade cranberry sauce (see recipe here)

Preheat oven to 375F.

Place all ingredients EXCEPT the Brazil nuts and cranberry sauce into a medium mixing bowl, and mix well with an immersion blender , scraping down the sides as necessary.  With a spatula, mix in the chopped Brazil nuts (I chopped mine in my handy little chopper, you want to see some larger chunks to add a nice texture to the muffin) and stir well until combined.

Divide evenly between 12 muffin cups, either greased or lined.

Top with approx. 2 tsp of cranberry sauce (be generous!), and swirl in with a butter knife or the end of your measuring spoon.

Bake in preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Remove to a wire rack and cool for as long as you can before gobbling them up!