These moist, tender muffins are on the hearty side, so they're fabulous as a breakfast on the go. The sweetness of the bananas, the slightly sweet dried cranberries, and the dash of honey add a perfect balance to the tartness of the fresh cranberries.
¾ cup pecans, or walnuts, finely chopped (optional)
⅓ cup fresh cranberries, finely chopped
1 tablespoon turbinado sugar, for topping (optional)
Instructions
Place the dried cranberries in a small bowl and cover with water. Let sit for 30 minutes to hydrate.
Preheat your oven to 325°F and line 12 muffin cups with cupcake liners
In a mixing bowl, mix the oil and honey with electric mixer. Add the egg yolks and continue to mix until blended Add the bananas and mix until mashed and incorporated.
In another large bowl, whisk together almond flour, baking soda, and salt.
Slowly add the almond flour mixture to wet ingredients in your mixing bowl and mix on low speed until just incorporated. Do not over mix.
Fold in the pecans or walnuts (if using) and dried and fresh cranberries until just combined.
In a clean mixing bowl, beat the egg whites until soft peaks form. Gently fold the whites into your batter until just incorporated.
Spoon the batter into your prepared muffin cups, filling only ⅔ of the way full – do not over-fill.
Sprinkle the sugar evenly over each muffin for topping, if desired.
Bake the muffins for 20 to 23 minutes, until a toothpick inserted into the middle of a muffin comes out clean and the tops are golden.