This Banana Cranberry Muffin Recipe is one both my wife and I love. This is an almond flour muffin recipe that makes a great breakfast recipe! I’m sure you will enjoy it! We tried a few recipes and decided to combine the best of the best that we tried. The recipe comes together very quickly. All the ingredients go in the mixing bowl at the same time. A quick and easy recipe!
The bananas and cranberries
The recipe calls for very ripe bananas and we usually have a couple of those around! I have used bananas that have just ripened and they have worked fine. The flavor just is not as strong. This recipe does call for dried cranberries not fresh or frozen. I have not tried the fresh or frozen cranberries so I do not know what the result will be.
When putting the batter in the lined muffin tins I just use a large spoon. I usually fill the muffin tin just about to the top. Then I bake them for 30 minutes at 350 degrees F. It couldn’t be easier! Just check the muffins after about 25 minutes. Poke the muffins with a toothpick and see if it comes out clean. If so, the muffins are done.
My family loves the banana cranberry muffin recipe
This banana cranberry muffin recipe is a go to when I need something for breakfast. I have realized at times that we are out of breakfast items for the kids and these come together in a flash. I recently sent some with my son when he went back to college. My son and daughter love them and it is a better choice than most on the go breakfast items. The muffins are made with almond flour not all-purpose flour.
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 too!
- 3 cups of almond flour
- 3 large eggs
- 3 very ripe bananas
- 1 tablespoon of pure maple syrup optional
- 1/3 cup dried cranberries
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Mix all ingredients together in a stand mixer or hand mixer.
- Blend until well combined.
- Scoop mixture into lined muffin tins and bake for 30 minutes at 350 degrees.