Festive Cranberry Banana Muffins
These muffins are the perfect balance of sweet and sour. My kids love them! (If you prefer, you can substitute raspberries or blueberries for the cranberries.)
Ingredients
- 3 ripe bananas (can use thawed frozen ripe bananas)
- 1/4 cup white sugar
- 1 egg beaten
- 1/3 cup canola oil
- 1 cup chopped cranberries (I used frozen)
- 1 1/2 cups all purpose flour (I have also used 1 cup white and 1/2 cup whole wheat which worked well.)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Directions
- Preheat oven to 375F
- Mash bananas in a bowl.
- Add sugar, egg and oil. Mix well.
- Gently stir in cranberries.
- In a separate bowl stir together the rest of the ingredients (dry ingredients).
- Make a well in the dry mixture and pour wet mixture in. Stir just enough to combine (be careful not to over mix).
- Scoop into muffin liners or well greased muffin tin. Bake for 20-25min (until muffins spring back when pressed)
- Remove from pan and place on a cooling rack. Makes 12 muffins.
*Let cool completely if you want to decorate. I used cranberries cut in half (as flowers) with pumpkin seeds (as leaves). Stick them on with a tiny bit of icing.
FaithFull Eating 