Rating
Suz’s Banana-Cranberry Muffins (GF)
Click to rate this recipe!
[Total: 0 Average: 0]
This is a great way to use ripe bananas and make a really delicious breakfast or coffee break treat! I love the combination of bananas and cranberries, but banana and chocolate chip is also a popular combination.
NOTE: This recipe includes oat flour, which most gluten-free diets can tolerate. If it’s an issue for you, you can replace with rice flour or increase the amount of almond and potato flours for the same total quantity (1 cup). The batter might appear thin, but the muffins cook up nicely and have a great texture.
Ingredients
2 T melted butter (or butter substitute for dairy free)
1/3 C sugar
1 egg (or egg substitute)
1 or 2 bananas
1/3 C oat flour
1/3 C almond flour
1/3 C potato starch
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t nutmeg
1/2 C dried cranberries (sub chocolate chips or other favorite dried fruit)
Instructions
In a mixing bowl, cream together the first 4 ingredients: butter, sugar, egg and bananas
Combine dry ingredients separately and blend into creamed mixture.
Stir in cranberries (or other additions)
Preheat oven to 350F. While oven preheats, let batter rest 10-15 minutes to thicken slightly.
Spoon into 6 muffin papers in muffin tin. Fill to the top of each.
Bake 20-25 minutes until starting to brown on top.
Remove from oven and let cool completely before removing from muffin tin.