Eat Clean Blueberry Banana Cranberry Muffins
Start your day on a wholesome note with these 'Eat Clean Blueberry Banana Cranberry Muffins,' a healthy and flavorful twist on the classic muffin recipe. Packed with naturally sweet ripe bananas, juicy fresh blueberries, and tangy unsweetened dried cranberries, these muffins are gluten-free, dairy-free, and refined sugar-free—perfect for clean eating enthusiasts. Made with almond flour, rolled oats, and a touch of pure maple syrup, they deliver a moist, hearty texture with warm hints of cinnamon in every bite. Quick and easy to prepare in just 15 minutes, these muffins are ideal for busy mornings, snack breaks, or meal prep. Nourishing and delicious, they'll keep you fueled and satisfied without compromising on flavor or nutrition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Ripe bananas
- 1 cup Fresh blueberries
- 0.5 cup Dried cranberries (unsweetened)
- 1 cup Rolled oats
- 1 cup Almond flour
- 2 large Eggs
- 0.25 cup Maple syrup
- 0.5 cup Unsweetened almond milk
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, mash the bananas until smooth using a fork or potato masher.
Add the eggs, maple syrup, almond milk, melted coconut oil, and vanilla extract to the bowl with the mashed bananas. Whisk until well combined.
In a separate medium-sized bowl, combine the almond flour, rolled oats, baking powder, baking soda, ground cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in the blueberries and dried cranberries, ensuring they are evenly distributed throughout the batter.
Using a spoon or ice cream scoop, evenly divide the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your 'Eat Clean Blueberry Banana Cranberry Muffins' fresh, or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 58.7 g | 294% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1898 mg | 83% | |
| Total Carbohydrate | 284.6 g | 103% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 163.6 g | ||
| Protein | 51.9 g | 104% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 576 mg | 44% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1675 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
