Easy Almond Flour Banana Cranberry Muffins
269kcal
Ingredients
- 3 cups 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 of 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
Serving10 servingsCalories269kcalCarbohydrates21gProtein11gFat18gSaturated Fat2gPolyunsaturated Fat0.3gMonounsaturated Fat1gTrans Fat0.01gCholesterol49mgSodium208mgPotassium237mgFiber6gSugar7gVitamin A94IUVitamin C3mgCalcium102mgIron2mg
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.