Cranberry Banana Muffins
Delightful muffins that combine the sweetness of ripe bananas with the tartness of fresh cranberries, perfect for any occasion.
Ingredients
Wet Ingredients
- 1 cup mashed ripe bananas Use ripe bananas for optimal sweetness.
- 1 cup fresh cranberries Can substitute with dried cranberries.
- ½ cup sugar You can adjust the amount based on your sweetness preference.
- ¼ cup brown sugar
- ⅓ cup vegetable oil
- 2 large eggs Can replace with flax eggs for a vegan option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon Optional: can add nutmeg for more spice.
Instructions
Preparation
- Begin by gathering all the ingredients and measuring them accurately.
- In a separate bowl, peel and mash ripe bananas until smooth.
Cooking the Base
- In a large mixing bowl, combine mashed bananas, sugar, brown sugar, vegetable oil, eggs, and vanilla extract; blend well until smooth.
Combining Ingredients
- In another bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Gently fold in cranberries.
Baking
- Preheat the oven to 350°F (175°C) and prepare muffin tin with liners or grease it.
- Fill muffin cups about two-thirds full with batter.
- Bake for 18-20 minutes, checking for doneness with a toothpick.
Cooling
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving
- Serve warm or at room temperature and enjoy!
Notes
These muffins are freezer-friendly. Store in an airtight container or freeze separately with parchment paper to prevent sticking.