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Home » Easy One-Bowl Banana Cranberry Muffins

April 29, 2022 Breakfast

Easy One-Bowl Banana Cranberry Muffins

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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.

Almond flour banana cranberry muffins Cleveland Cooking

Here’s What You Will Need:

  • 3 cups of almond flour
  • 3 large eggs
  • 3 ripe bananas
  • 1 tablespoon of pure maple syrup (optional)
  • 1/3 cup of dried cranberries
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of sea salt

The Stars of the Show: Bananas and Dried 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. You can leave out the cranberries to lower the sugar in the muffins.

Simple Steps for Delicious Almond Flour Muffins

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.

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! 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

Do the bananas need to be overripe?

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.

Can I skip the cranberries?

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.

What kind of cranberries should I use?

Stick with dried cranberries for this recipe. Fresh or frozen cranberries haven’t been tested, and they may affect the moisture and texture.

Can I substitute almond flour with something else?

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.

How full should I fill the muffin tins?

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.

How do I know when they’re done baking?

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!

How should I store the banana cranberry muffins?

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.

Can I make these ahead for meal prep?

Definitely! These muffins are perfect for breakfast on-the-go or packing in a lunchbox. They hold up well and are easy to reheat.

Almond Flour Banana cranberry muffin recipe from cleveland cooking.com

The Best Almond Flour Banana Cranberry Muffin Recipe

Course: Breakfast, Snack
Cuisine: American
Diet: Gluten Free
Keyword: almond flour, banana cranberry muffin, breakfast recipes, vegetarian recipe
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 10 muffins
Calories: 269kcal
Author: clevelandcooking
Moist, naturally sweet banana cranberry muffins made with almond flour. A simple, delicious breakfast that comes together in one bowl!
Print Recipe

Ingredients

  • 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

Instructions

  • Mix all ingredients together in a stand mixer or hand mixer.
  • Blend until well combined.
  • Scoop about 1/3 cup of mixture into lined muffin tins and bake for 30 minutes at 350 degrees.

Notes

1. Do the bananas need to be overripe?
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.
2. Can I skip the cranberries?
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.
3. What kind of cranberries should I use?
Stick with dried cranberries for this recipe. Fresh or frozen cranberries haven’t been tested, and they may affect the moisture and texture.
4. Can I substitute almond flour with something else?
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.
5. How full should I fill the muffin tins?
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.
6. How do I know when they’re done baking?
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!
7. How should I store these muffins?
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.
8. Can I make these ahead for meal prep?
Definitely! These muffins are perfect for breakfast on-the-go or packing in a lunchbox. They hold up well and are easy to reheat.

Nutrition

Serving: 10 servings | Calories: 269kcal | Carbohydrates: 21g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 208mg | Potassium: 237mg | Fiber: 6g | Sugar: 7g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 2mg

Categories: Breakfast Tags: almond flour, banana, breakfast, cranberry, easy recipe, keto, low carb, muffin

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