Chocolate Banana Berry Muffin

Ingredients

• 1/4 very ripe banana, mashed (30 g)
• 1 large egg
• 1 1/2 tsp (7.5 ml) coconut oil, melted
• 1 1/2 tsp (8 g) unsweetened coconut yogurt
• 1/4 tsp vanilla extract
• 1 1/2 tbsp (10 g) almond flour
• 1 1/2 tsp (6 g) coconut flour
• 1 tsp (2 g) unsweetened cocoa powder
• 1/4 tsp sodium-free baking powder
• Pinch each of baking soda and sea salt
• 1 tsp (4 g) low-carb sweetener
• 1 tbsp (13 g) dark cherries, halved

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Method

1. Preheat oven to 400°F (200°C) and line one cup of a standard muffin tin.
2. Whisk the banana, egg, coconut oil, yogurt, and vanilla until no lumps of banana are left.
3. Mix the almond flour, coconut flour, cocoa, baking powder, baking soda, salt, and sweetener, then fold into the wet mixture in as few strokes as you can.
4. Fold in the cherries and fill the cup three-quarters full.
5. Bake for 5 minutes at 400°F (200°C), then lower to 350°F (175°C) and bake for 15–17 minutes more, until a skewer comes out clean. Cool for 10 minutes in the pan.