Cranberry Banana Muffins Recipe (Dairy-Free, Gluten-Free)

Years ago, a dear friend named Kim ran a website and app called Cook IT Allergy Free. Kim has since moved more intensively into holistic nutrition, but we still have some of her wonderful recipes! She is a Celiac expert and amazing grain-free baker, as evidenced by these healthy dairy-free gluten-free cranberry banana muffins.

These Cranberry Banana Muffins are Naturally Free of Dairy, Gluten, and Grains

Kim’s recipe was buried in our news section, so I’ve updated it and given it a permanent home in our recipe section. I also have a few quick ingredient tips.

Almond Flour: For the most seamless grain-free muffins, Kim uses super fine almond flour. This is a finer grind than almond meal and than standard almond flour. It’s made with blanched almonds and has more of a powdery feel. There are several brands on the market that qualify as super fine, including Bob’s Red Mill, Blue Diamond, and Nature’s Eats.
Cranberries: Kim uses both dried (sweetened) and fresh cranberries for sweet tart contrast. You can use 2/3 cup of just one type, but be aware that the taste will be more sweet or tart, depending on which one you used.
Sweetener: Honey complements the other flavors in these cranberry banana muffins so well, but you can substitute another liquid sweetener, like agave nectar, maple syrup, or brown rice syrup, if preferred. If you opt for a sugar-free liquid sweetener, the texture could be negatively affected.
Eggs: Separating the eggs and whipping the whites adds extra lift and lightness to these cranberry banana muffins. The egg whites whip better if brought to room temperature first. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?

Special Diet Notes: Cranberry Banana Muffins

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, and vegetarian. It is also paleo if the sugar topping is omitted.

Dairy-Free Gluten-Free Cranberry Banana Muffins

Prep time

30 mins

Cook time

20 mins

Total time

50 mins

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.

Author: Kim

Recipe type: Breakfast

Cuisine: American

Serves: 12 Muffins

Ingredients

⅓ cup dried cranberries
½ cup oil
⅓ cup honey
2 room temperature eggs, separated
2 ripe bananas
3 cups super fine almond flour (like Bob's Red Mill)
1½ teaspoons baking soda
¼ teaspoon salt
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.

Nutrition Information

Serving size: 1 muffin Calories: 248 Fat: 19.2g Saturated fat: 2.1g Carbohydrates: 16.5g Sugar: 11.8g Sodium: 223mg Fiber: 2.5g Protein: 4.9g