Whip up a batch of our best banana cranberry muffins in just about 30 minutes! This easy muffin recipe is designed for your busy mornings, coming together effortlessly in one bowl. Packed with wholesome ingredients like almond flour and ripe bananas, these healthy breakfast muffins are naturally gluten-free and make a delicious grab-and-go snack or a perfect addition to any breakfast spread.
Why You Will Love This Recipe
- Effortless One-Bowl Prep Forget about a sink full of dirty dishes. This batter comes together in a single bowl, making cleanup a breeze. You simply mash the bananas, whisk in the wet ingredients, and fold in the dry—no fancy equipment or complicated steps required.
- Wholesome & Gluten-Free By using almond flour as the base, these muffins are naturally gluten-free and packed with healthy fats and protein. They rely on ripe bananas for sweetness and moisture, giving you a nutritious breakfast that feels like a treat without the heavy crash of refined sugar.
- Ready in 30 Minutes Designed for busy mornings, these muffins go from the mixing bowl to the oven in minutes. Whether you need a quick breakfast before work or a snack for the kids' lunchboxes, this recipe fits perfectly into a tight schedule.
- Meal Prep Friendly These muffins store beautifully, making them ideal for batch cooking. They stay moist in the fridge for a week and freeze effortlessly for up to three months. You can bake a batch on Sunday and enjoy a hassle-free, homemade breakfast all week long.
Ingredients for Almond Flour Muffins
- 3 Cups Almond Flour This is the base of the recipe. It provides a nutty flavor, healthy fats, and creates a tender crumb while keeping the muffins gluten-free.
- 3 Very Ripe Bananas The bananas act as the primary binder and sweetener. The riper they are, the sweeter and moister your muffins will be.
- 3 Large Eggs Eggs provide structure and lift, ensuring the almond flour holds together properly.
- 1 Tablespoon Pure Maple Syrup (Optional) Adds a touch of extra sweetness if your bananas aren't super sugary, or if you prefer a sweeter muffin.
- ⅓ Cup Dried Cranberries These add a nice tart contrast to the sweet banana. Dried cranberries are preferred here to prevent adding too much moisture to the batter.
- 1 Teaspoon Baking Soda & ½ Teaspoon Baking Powder These leavening agents work together to help the heavy almond flour batter rise.
- 1 Teaspoon Vanilla Extract & ¼ Teaspoon Sea Salt Vanilla enhances the sweetness, while salt balances the flavors.
How to Make the Muffins
- Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners to prevent sticking.
- In a large mixing bowl, peel and mash the ripe bananas thoroughly with a fork until they are liquid and smooth.
- Crack the eggs into the bowl with the bananas. Add the vanilla extract and maple syrup (if using). Whisk everything together until fully combined.
- Add the almond flour, baking soda, baking powder, and sea salt directly to the wet ingredients. Switch to a spatula and mix until the dry ingredients are just incorporated. Do not overmix.
- Gently fold in the dried cranberries so they are evenly distributed throughout the batter.
- Using a large spoon or ice cream scoop, fill the muffin liners almost to the top.
- Bake for 25 to 30 minutes. Start checking at the 25-minute mark. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before eating.
I hope you love the banana cranberry muffin recipe as much as we do! They are easy to make and they are delicious!
Try my almond flour berry dessert bake and my banana chocolate chip almond flour muffins too! It is just like a berry crumble but the topping is made with almond flour!
If you like this, try my other breakfast recipes!
FAQ's
Very ripe bananas work best—they add more natural sweetness and moisture. That said, bananas that are just ripe will still work fine; the flavor just won’t be as strong.
Yes! If you’re looking to reduce the sugar or just aren’t a fan of cranberries, feel free to leave them out. The muffins still turn out great.
Stick with dried cranberries for this recipe. Fresh or frozen cranberries haven’t been tested, and they may affect the moisture and texture.
This recipe is developed specifically for almond flour. Substituting it with all-purpose or coconut flour won’t work 1:1 and could lead to dry or dense muffins.
Go ahead and fill each muffin cup almost to the top. Almond flour muffins don’t rise quite as much as traditional ones, so you won’t get overflow.
Start checking at 25 minutes by inserting a toothpick into the center of a muffin. If it comes out clean or with a few crumbs, they’re done!
Store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze them for longer storage.
Definitely! These muffins are perfect for breakfast on-the-go or packing in a lunchbox. They hold up well and are easy to reheat.
Recipe
Almond Flour Banana Cranberry Muffins
Ingredients
- 3 cups of almond flour
- 3 large eggs
- 3 very ripe bananas
- 1 tablespoon of pure maple syrup optional
- ⅓ cup dried cranberries
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas with a fork. Add the eggs, vanilla extract, and optional maple syrup, and whisk to combine. Or use a stand mixer or hand mixer and combine.
- Add the almond flour, baking soda, baking powder, and sea salt to the wet ingredients. Mix with a spatula until just combined.
- Gently fold in the dried cranberries.
- Scoop the batter into the prepared muffin tins, filling them almost to the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition
Notes
- Storage Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- Freezing These muffins freeze well. Wrap them individually and freeze for up to 3 months. Thaw on the counter or warm in the microwave.
- Banana Ripeness For the best results, use bananas that are heavily spotted or brown. Green or yellow bananas will not provide enough sweetness or moisture.
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