Breakfast, Muffins

Healthier Gluten Free Banana Cranberry Muffins (with Almond Flour)


I think it’s safe to say that as a parent, something I try to do often is make the most nutrient-dense foods possible for my kids. We believe in everything in moderation – so I am not strict or forbid any certain foods (well, no caffeine and I try to steer away from fake sugars). I came up with this recipe because I wanted to give my kids a muffin…but add a bit more protein to it. Enter: almond flour! You’ll see here that I am referring to these muffins as “healthier” and that is because they still have sugars (from coconut sugar and honey) and fat (egg and oil) and protein (egg and almond flour) – but I balanced it with a cup of 1 to 1 gluten free flour.

I have found that using only almond flour makes the texture a little too dense & crumbly – with the balance of almond flour and regular flour – the result is a muffin that tastes, and I mean this, just like a regular muffin. The texture and taste are nearly identical.

I am very very very confident in this recipe. I have tried a lot of muffin recipes — and am disappointment more often than not. Too dry. Too crumbly. Doesn’t rise. Not flavorful.

THIS IS THE RECIPE! I promise….it’s a keeper. The combo of 1 to 1 gluten free flour & the almond flour is the perfect combination.

I tested this the first time making them with paper liners….and the 2nd time using silicone liners. The paper liners stuck…which wasn’t ideal. The 2nd time I made this recipe I used silicone lines and sprayed them slightly with avocado spray – and they popped out perfectly.

So if you also want to add in more nutrient dense food into a muffin, try this recipe. I promise your kids will enjoy them…and you will too!

Let’s talk additions to the muffin batter. I used dried cranberries – you can honestly sub in anything you desire. Here are some options:

Chocolate chips
Nuts – walnuts or pecan
Chopped up dates
Fresh or frozen blueberries
Fresh or frozen chopped strawberries

Healthier Gluten Free Banana Cranberry Muffins (with Almond Flour)

Recipe by Bookish TableCourse: DessertDifficulty: Easy


Prep time


Cooking time




  • 3 ripe bananans

  • 1/4 cup avocado oil

  • 1 egg

  • 1 t. vanilla

  • 1/4 cup honey

  • 1/4 cup coconut sugar

  • 1 cup 1:1 gluten free flour (can sub regular flour)

  • 1 cup almond flour

  • 1 t. baking soda

  • 1/2 t. baking powder

  • 1/4 t. salt

  • 3/4 cup dried cranberries


  • Preheat oven to 350 degrees. Prepare cupcake pan and add liners (I like to use silicone liners) and spray them lightly with cooking spray.
  • In a medium size bowl, add the peeled bananas and using a hand mixer of whisk – mix the bananas until broken down (this won’t be smooth, that’s normal).
  • Add in the following ingredients: oil, egg, vanilla, honey, and coconut sugar. Using the mixer, mix until combined and the coconut sugar dissolves.
  • Add in the dry ingredients: gluten free flour, almond flour, baking soda, baking powder and salt. Mix until just combined.
  • Add in the dried cranberries, and using a spatula or spoon, gently stir until combined.
  • Using a spoon, evenly distribute the mix into 12 cupcake liners.
  • Bake for 20 minutes at 350 degrees. At 20 minutes, insert a toothpick and remove from oven once it comes out clean.
  • Allow to cool for for a few minutes and dig in! Enjoy!


  • You can sub regular flour for the gluten free flour. The ratio is the same at 1 cup.
  • Spray the silicone liners or paper liners to get the muffins out easily.
  • To make the muffins look prettier, add a few cranberries on top before baking.
  • The more ripe the bananas, the sweeter the muffins.

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