These almond flour banana cranberry muffins are a lifesaver for busy mornings. You only need one bowl and about 30 minutes to get these on the table.
Why You Will Love These Almond Flour Banana Cranberry Muffins
- Budget Friendly: Uses pantry staples and overripe fruit that might otherwise go to waste.
- Time Saver: One bowl means less time washing dishes and more time enjoying your coffee.
- Great Flavor: The mix of sweet banana and tart cranberry is a crowd-pleaser.
Ingredients for Banana Cranberry Muffins
- Almond Flour: Provides a tender, grain-free base.
- Ripe Bananas: These add moisture and natural sugar.
- Dried Cranberries: Gives a tart pop without making the batter soggy.
How to Make the Banana Muffins With Dried Cranberries
- 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.
You can, but the texture will be grittier. Almond flour provides the softest crumb.
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
Easy 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.
- Scaling Tip: To prep for a full work week, double the recipe and bake two tins at once. These stay fresh in the fridge, so you can grab two each morning as you head out the door.
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