Hi friends! I have another banana muffin variation to share today — told you we go through a ton of bananas at our house! And when you eat as many as we do, you’re always trying to change things up a little bit. This time around, I did something really brave and omitted the chocolate chips, which shocked quite a few people around here, including me. I also added some dried cranberries for a completely different flavor. But these Banana Cranberry Muffins actually taste really good, and the kids loved them, so I’m calling our little experiment a success!
I seriously think my family could eat banana bread or muffins every day, and I just might have the basic recipe memorized. Since everyone loved the banana bread muffins I made last time, I used the same basic recipe, with a couple of changes.
I used coconut oil in place of the butter, and I substituted brown sugar for the white sugar. Oh, and don’t forget the lack of chocolate. But like I mentioned earlier, we loved the changes!
Ingredients for Banana Cranberry Muffins
- 1 3/4 cup all-purpose flour
- 2/3 cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/3 cup organic coconut oil
- 3 very ripe bananas, mashed
- 2 eggs, beaten
- 2 tablespoons milk
- 1 cup dried cranberries, or Craisins
I’m so curious to see how long this chocolate-free batch lasts. Last time, the kids had some for after-school snacks, and the rest of the batch was polished off at breakfast.
But if they don’t gobble up these banana cranberry muffins, I sure will!
Thanks so much for visiting!