These amazing sugar-free banana muffins with dried cranberries are moist, delicious and easy to make. They are a perfect snack or dessert for everyone who wants to limit the refined ingredients.
If you are into easy and delicious muffin recipes, you may also like my Banana Chocolate Chip Muffins, the Sugar-Free Date Apricot Muffins and the Banana Apple Muffins.
Why is this recipe good
- These muffins are easy to make and versatile
- The combination of bananas, cranberries and a hint of orange pair very well with the gentle earthy taste of the whole grain flour
- The muffins are delicious even without sugar and refined ingredients.
What flour to use for this recipe
In my experience the spelt flour is tastier than other whole grain flours such as wheat and einkorn. Still all of the listed options are suitable for this recipe. Spelt and einkorn are considered also better to digest than wheat.
You can also make the muffins with half and half mix of all purpose and whole grain flour.
Recipe tips
- Make sure you mix very well the baking powder into the flour. Mix well the flour into the batter to avoid lumps. If the baking powder is not blended well with the other ingredients, your muffins might not raise properly.
- Generally the whole grain baked goods don't raise as much as the ones made with white flour. For that reason you can fill the muffin cases with batter almost to the top.
- Cool the muffins well - leave them just 5 minutes in the tin and then transfer them to a wire rack to cool completely.
- These banana cranberry muffins are pleasantly sweet but you prefer sweeter desserts, top the muffins with honey when serving them.
Serving and storing
Keep these muffins at room temperature or in the fridge for up to 3 days.
If you want to keep them longer, freeze them in ziplock bags for up to 2 months.
If you made this banana dried fruit muffins recipe, I would love to hear how it went!
Here are a few more desserts with dried fruits that you may like:
- Hazelnut Cake with Stracciatella Frosting and Dried Cranberries
- Breakfast Cookies with Chia seeds and Dried Blueberries
- Dried Fruit Cookies
- Chocolate Salami
- Cantucci
- Cinnamon Christmas Bread Roll with Dried Fruits
📝 Recipe
Sugar-Free Banana Cranberry Muffins
Ingredients
- 2 medium bananas, ripe
- ⅓ cup _ 1 tbsp/ 100 ml milk
- ⅔ cup/ 80 g ground walnuts, or other nuts (hazelnuts, almonds. etc.)
- 4 tbsp/ 50 g butter, melted
- 3 tbsp/ 40 ml olive oil
- 1 ⅞ cups/ 220 g whole grain spelt flour, see notes
- 2 eggs, large
- 1,5 teaspoons baking powder
- zest from 1 untreated orange
- 2 teaspoons vanilla extract
- ⅔ cup/ 100 g dried cranberries
Topping (optional):
- Liquid honey
- dried cranberries
Instructions
- Preheat oven to 180 degrees C (350 degrees F).
- Line a 12-cup muffin tin with paper cases.
- In a bowl combine spelt flour, ground walnuts and baking powder. Mix to blend and set aside.
- In a food processor puree bananas and milk until smooth.
- In a large mixing bowl beat eggs for 5-10 minutes until pale and foamy. Add butter and olive oil and beat again, to combine. Add banana mixture, vanilla and orange zest and beat shortly until incorporated.
- Using a rubber spatula gently fold in the flour mixture. At the end add the dried cranberries, carefully stirring with the spatula until absorbed in the batter.
- Using an ice cream scoop or a spoon divide the batter into the prepared muffin tin. Bake for 20-25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack.
- Top with liquid honey and dried cranberries (optional).
Notes
- Store the muffins for up to 3 days at room temperature.
- You can freeze them for up to 2 months.
- You can use other whole gran flour instead of spelt: wheat or einkorn.
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