Banana Cranberry Muffins

If you love cranberries you will love these Banana Cranberry Muffins! And if you don’t like bananas I think you still will like these!

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.

Tell me,bananas, love them or hate them?

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Banana Cranberry Muffins

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Breakfast

Servings: 24 muffins

Author: Jonesin' For Taste

Ingredients

• 2 cups fresh cranberries tossed with 1/4 cup sugar
• 1 3/4 cups flour
• 1 3/4 cups whole wheat flour
• 2/3 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs beaten
• 1 cup milk or coconut or almond milk if dairy free
• 1/2 cup cooking oil
• 1 1/2 cups mashed bananas
• Cinnamon sugar mix

Instructions

1. Preheat oven to 400F degrees. Grease 24 regular size muffin cups and set aside. In a medium bowl combine the flour, 2/3 cup sugar, baking powder, and salt. Set aside.
2. 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.
3. Fold in the 2 cups of cranberries.
4. Spoon batter into prepared muffin cups filling each one 2/3s 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.