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
Raisins
Chopped up dates
Fresh or frozen blueberries
Fresh or frozen chopped strawberries