Banana Cranberry Muffins

Banana Cranberry Muffins

These Banana Cranberry Muffins are a quick and easy recipe to make. They are perfect for breakfast, a snack, or an after dinner treat. The combination of almond flour, flax seeds, bananas, and cranberries make these muffins vitamin, mineral, essential fat, and fiber rich. Give them a try today!

 

Banana Cranberry Muffins

Yield:Banana Cranberry Muffins Stack 12 to 16 muffins

Prep time: 10 minutes

Total time: 40 minutes

Ingredients:

2 1/2 cups almond flour, blanched

2 teaspoons baking soda

1/2 teaspoon sea salt

1 tablespoon golden flax seeds, ground

2 tablespoons grapeseed oil

2 tablespoons honey

3 eggs

4 ripe bananas, mashed

1 cup fresh cranberries or 1/2 cup dried cranberries

Directions:

1. Preheat oven to 350 degrees F and put liners in muffin tin (parchment paper liners work great).

2. In a large bowl, combine almond flour, sea salt, baking soda, and flax seeds. In a small bowl, whisk together oil, honey, and eggs. Then, stir wet ingredients into dry ingredients.

3. Gently fold in the mashed bananas and cranberries. Fill each muffin liner about 2/3 full of batter.

4. Bake for 25 to 35 minutes or until muffins are golden brown and toothpick comes out clean.

5. Place muffins on a cooling rack and allow to cool. Enjoy warm or at room temperature. Store in an airtight container.

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