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


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


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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Erin Harner

Erin Harner is an Integrative Registered Dietitian Nutritionist (RDN), author, and speaker based in Ithaca, NY. Erin melds functional medicine and culinary nutrition to help her clients uncover their unique diet and confidently cook healthy nourishing meals that meet the needs of their whole family. Learn about Erin's services and connect on Instagram.

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