Kim ~ There is just something about the winter months that inspires me to think up innovative and resourceful endeavors involving the elusively tart but nutrient dense cranberry. I normally find myself using them in holiday decorations, as glistening accents to my meals, and as beds for my tea light candles.
But finding ways to use them as star ingredients in my recipes is a challenge I also like to tackle. I have a number of cranberry-inspired dishes that have been successful, but these Banana Cranberry Muffins have been the chosen favorite in my family involving these antioxidant rich berries.
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 that are also called for here.
Banana Cranberry Muffins (Grain-Free and Dairy-Free)
These muffins come together quickly and can be ready in little more than a half hour. Kim separates the eggs, beating the egg whites and folding them in to add extra-lift to this very wholesome baked goodie.
- 1/2 cup organic canola oil, or coconut oil (measured in liquid form)
- 1/3 cup honey
- 2 eggs, ROOM TEMPERATURE, separated
- 2 ripe bananas, (mashed with a fork)
- 3 cups almond flour, VERY finely ground (such as Digestive Wellness)
- 1-1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup pecans, or walnuts, finely chopped (very optional)
- 1/3 cup dried cranberries, (soaked in 1/2 cup water for 30 minutes, then drained)
- 1/3 cup fresh cranberries, finely chopped (measure the cranberries while still whole)
- 1 Tablespoon Turbinado (or other large crystalled) sugar, to sprinkle on top of each muffin
Directions:
1. Preheat oven to 325°F. Line 12 muffin cups with paper liners or grease the muffin tin thoroughly.
2. In large bowl, mix oil and honey with electric mixer. Add egg yolks and continue to mix until blended Add bananas and mix until incorporated.
3. In another bowl, whisk together almond flour, baking soda, and salt.
4. Slowly add almond flour mixture to wet ingredients in mixing bowl and mix on low speed until just incorporated. Do not over-mix.
5. Once incorporated hand mix in pecans or walnuts (if using) and dried and fresh cranberries until just combined.
6. Beat whites until soft peaks form, then gently fold into batter until just incorporated.
7. Spoon batter into the muffin cups, filling only 2/3 of the way full – do not over-fill. Sprinkle Turbinado sugar evenly over each muffin for topping.
8. Bake 20-23 minutes, until toothpick inserted into the middle of a muffin comes out clean and they turn a golden brown.
Makes 12 Muffins
Article, recipe, and photo by Kim, of Cook IT Allergy Free. After her son, and then subsequently her husband, were diagnosed with Celiac Disease five years ago, Kim decided to embrace the challenge and began work on a Master’s Degree in Nutrition (with an emphasis in Holistic Nutrition). She started having so much fun on her new educational path that she knew she had to help others learn how to enjoy feeding their families when dealing with Celiac Disease and other food allergies and sensitivities. Thus she created the Cook It Allergy Free iPhone App and blog. Kim understands the struggles that are faced in the kitchen when dealing with food substitutions and wanted to teach others how to embrace these challenges with gusto!
