Banana Cranberry Muffins
This easy banana cranberry muffins recipe makes delicious banana muffins with dried cranberries for a delightful blend of tart and sweet. Perfect for a light breakfast or snack anytime!
Servings: 8
Cost: $10
Ingredients
- 2 large eggs
- 3 small ripe bananas
- 1 ¾ cups all purpose flour
- ⅔ cup brown sugar
- 2 tsps baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 1 tsp ground cinnamon
- ⅓ cup melted coconut oil
- 2 tablespoons milk
- ½ tsp vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat oven to 350℉, and grease a non stick muffin tin
- In a large mixing bowl, beat the eggs, and mash the bananas using a fork
- Add the flour, brown sugar, baking soda, baking powder, salt and cinnamon, and give the dry ingredients a quick stir
- Stir in the coconut oil, milk and vanilla extract until blended
- Stir in the dried cranberries
- Scoop the batter into the prepared muffin pan
- Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean
- Allow to cool for a little bit, then transfer muffins to a baking rack to cool completely
Notes
Store muffins in an airtight container at room temperature.
You don't need to rehydrate the cranberries before baking.
You can sub vegetable oil, butter or applesauce for the coconut oil.
Nutrition
Calories: 347kcal | Carbohydrates: 61g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 237mg | Potassium: 322mg | Fiber: 3g | Sugar: 34g | Vitamin A: 96IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 2mg
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