Banana Cranberry Muffins
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 24 muffins
- 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
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.
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 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.
Calories: 154kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 201mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1% | Vitamin C: 2.8% | Calcium: 5.5% | Iron: 5.2%