This banana cranberry muffins 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 dried cranberries (craisins)
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.
Baking the 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 your family loves this 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! It is just like a berry crumble but the topping is made with almond flour!
If you like this recipe 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.
The Best Almond Flour Banana Cranberry Muffin 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
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.