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Moist and easy banana cranberry muffins. I like to wrap cooled muffins in plastic wrap and freeze them to pop into lunch boxes. This recipe can also be baked as a loaf.
Ingredients
- 3 ripe bananas, mashed
- 2/3 cup white sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 2 tablespoons vegetable oil
- 1 cup frozen cranberries
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Step 2
Mash bananas and sugar together in a bowl; add egg and vanilla and mix well. Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups.
Step 3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.
Tips
Variations: replace cranberries with fresh or frozen blueberries, 1/2 cup chopped nuts, 1/2 cup chocolate chips, 3/4 cup raisins, etc.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 151 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 3% |
| Cholesterol16mg | 5% |
| Sodium166mg | 7% |
| Total Carbohydrate30g | 11% |
| Dietary Fiber3g | 11% |
| Total Sugars15g | |
| Protein3g | |
| Vitamin C4mg | 18% |
| Calcium32mg | 2% |
| Iron1mg | 4% |
| Potassium180mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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