The Best Almond Flour Banana Cranberry Muffin Recipe
Servings: 10 muffins
Calories: 269kcal
This banana cranberry muffin recipe is one both my wife and I love. We are sure you and your family will love it too.
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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.
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