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Always on the quest for tasty and in the realm of healthy, my friend Wendy gave me the inspiration for these muffins. We had a good time thinking up possible crazy names for these babies, including something that roughly translated to Sock Bombs, but in the end I decided that Sock Bombs would never show up on an internet search for healthy-ish gluten-free muffins. :-)
Preheat the oven to 400 degrees. Combine the dry ingredients. Place milk, eggs, butter, cranberries and banana in a blender and mix until combined. Pour the wet ingredients over the dry ingredients and stir just until blended. Line a muffin tin with cupcake liners and spray with non-stick cooking spray. Fill the muffin cups evenly with the batter. Slide a Xocai Power Square vertically in the muffin batter. Bake for 25 minutes. Eat and enjoy!