Healthy Banana muffins are a staple in my kitchen. Since bananas only last for a couple of days before they start to turn too ripe for our taste, I usually always have some on hand to grab on the go. The addition of the cranberries is a twist on everyday banana muffins. You could swap the cranberries out for chocolate chips or walnuts if you prefer.
If you are watching your sugar intake, you could switch out the sugar for Splenda. I have made bother versions and they are quite delicious either way.
A lot of people use butter in their muffin recipes. I like to make it as healthy as possible, so I use canola oil I find the texture is the same and there are less bad fats.
First, you need some ripe bananas. Did you know you can freeze bananas to use in recipes later? I have frozen bananas many times, when I haven’t had enough for recipes but didn’t want to throw them out. For freezing, put them into a large Ziploc bag and freeze. Don’t peel them first. When you want to use, thaw slightly and peel. They will be very mushy, so don’t sit the frozen bananas on the counter when thawing. Put them into a bowl.
- Preparation time – 20 minutes
- baking time 20 minutes
- Serves – 12
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Banana Muffins with Cranberries Recipe
Banana Cranberry Muffins
- 4 small- medium ripe bananas
- 3/4 cup granulated sugar
- 1 egg
- 1/3 cup Canola Oil
- 1/2 cup dried cranberries
- 1 tsp baking poweder
- 1 tsp baking sode
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- Preheat oven to 375 degree F
- Mash the bananas. – I use my stand mixer. I run it on a low speed for a couple of minutes, until bananas are well mashed
- Add the egg and canola oil to the banana and mix for about 15-30 seconds on a low speed.
- Add the sugar to the wet mixture and mix on low speed for about a minute, until thoroughly mixed.
- In a medium-sized mixing bowl, combine the flour, baking soda, baking powder, and salt.
- Add your dry ingredients to the wet ingredients about a third at a time, mixing on low speed, in between.
- Once your batter is well mixed, add the cranberries and mix with a spatula by hand.
- Pour batter into 12 lined muffin tins
- Bake, on middle rack, for 20 to 23 minutes. Check the muffins by inserting a toothpick into one. If it comes out clean, they're ready to come out of the oven.
- Cool on a wire baking rack.
Always remove your muffins from the muffin tins when cooling
Leaving them to cool in the baking tins could result in drying out your muffins. Removing them from the tins starts the cooling process and stops the baking process right away.
These healthy Banana muffins are prefect served warm, but just as good the next day.
Thank you for visiting Baker Street Living. Happy Baking