Almond Flour Banana Cranberry Muffins
269kcal
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
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.