Sugar-Free Banana Cranberry Muffins

Preheat oven to 180 degrees C (350 degrees F).
Line a 12-cup muffin tin with paper cases.
In a bowl combine spelt flour, ground walnuts and baking powder. Mix to blend and set aside.
In a food processor puree bananas and milk until smooth.
In a large mixing bowl beat eggs for 5-10 minutes until pale and foamy. Add butter and olive oil and beat again, to combine. Add banana mixture, vanilla and orange zest and beat shortly until incorporated.
Using a rubber spatula gently fold in the flour mixture. At the end add the dried cranberries, carefully stirring with the spatula until absorbed in the batter.
Using an ice cream scoop or a spoon divide the batter into the prepared muffin tin. Bake for 20-25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.
Top with liquid honey and dried cranberries (optional).