Delicious banana muffin with fresh cranberries made with whole white wheat flour. Perfect for a grab and go morning. We love them warm right out of the oven. Easy to make using frozen or fresh cranberries and just 3 ripe bananas. You have a few bananas that is getting to the end of their shelf life and you want to make something a little different.
I freeze a couple of bags of cranberries when they are in season to use through out the year for recipes like this. This recipe can also be made with fresh cranberries in the fall and early winter. It is a great Holiday breakfast treat or to share as gifts. These muffins were made in a muffin pan that was shaped in mittens and snowmen to make them festive.
Banana Cranberry Muffins
- 1 1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 ripe bananas mashed
- 2/3 cup sugar
- 1 egg
- 2 tablespoons vegetable oil
- 1 teaspoon banana flavoring
- 1 cup fresh or frozen cranberries
Preheat oven 375 degrees. Prepare 12 cup muffin pan with vegetable spray or grease with shortening. Do not use cup cake liners because the muffin will stick to the paper.
In a large mixing bowl combine flour, baking powder, baking soda and salt with a whisk. Set aside.
In a medium bowl using an electric mixer mash bananas. Add sugar, egg , oil and flavoring. Mix together until blended.
Pour all at once the wet mixture into the large bowl that has the dry mixture. Stir with fork to just moisten . There should be still be dry and lumpy batter. Add cranberries and gently stir leaving lumps in the batter. The lumps is what gives muffins it’s texture.
Spoon in muffin pan about 3/4 full or less. Bake at 375 degrees for 22 to 25 minutes until tops spring back when touched. Cool slightly and remove from pan.
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