In my house we are split 50-50 on who likes banana and who loathes them. My son and I think they are great but my husband and daughter won’t touch the stuff. The hubby had become extremely suspicious every time I made smoothies because occasionally I would sneak a banana in. He even accused me once of putting bananas in the smoothie when there was absolutely no bananas in it. I still tease him about that.
Last year I made banana cranberry muffins for me and the boy. And then my daughter snagged one and ate it no big deal. And then my hubby did too. And when I told them that those muffins were banana muffins they shrugged their shoulders and grabbed another one.
So I have been waiting an entire year to get fresh cranberries again so I could make these muffins. Because cranberries can be so tart I tossed them with some sugar just to give them a little sweetness but the tartness is what helps cover up the banana taste.
- 2 cups fresh cranberries, tossed with ¼ cup sugar
- 1¾ cups flour
- 1¾ cups whole wheat flour
- ⅔ cup sugar
- 4 tsp baking powder
- ½ tsp salt
- 2 eggs, beaten
- 1 cup milk, or coconut or almond milk if dairy free
- ½ cup cooking oil
- 1½ cups mashed bananas
- Cinnamon sugar mix
- Preheat oven to 400F degrees. Grease 24 regular size muffin cups and set aside. In a medium bowl combine the flour, ⅔ cup sugar, baking powder, and salt. Set aside.
- In a separate bowl, combine egg, milk, oil, and mashed bananas. Make a well in the dry mixture and add the wet mixture all at once. Stir just until combined.
- Fold in the 2 cups of cranberries.
- Spoon batter into prepared muffin cups filling each one ⅔s full. Lightly sprinkle with the cinnamon and sugar mix. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool muffin cups on a wire rack for 5 minutes and then remove from baking tin.