January 8, 2018

One bowl cranberry banana bread muffins


Tart cranberries in a banana bread muffin made with maple syrup and a bit of whole wheat flour. Does this make the muffin "healthy"? I don't know.... maybe just healthier than some. But, my kids adore muffins and they are a great way to get them to eat more fruits and vegetables. I'm continually trying out ways to make them a little less sweet and a little more nutritious. You can see I have lots of other muffin recipes on this site including whole wheat squash & cranberry muffins. Also, in case you missed it, my kids also love cranberries and I bought up a few extra bags that were marked down to only 45 cents at Walmart and froze them. So needless to say I'm looking for ways to use cranberries in my cooking a lot lately. I was going to make this recipe into a loaf, but muffins just cook so much quicker which is important to me these days. This recipe will make 12 muffins, but you can bake it in a loaf pan instead for about 50-60 minutes.


One bowl cranberry banana bread muffins
1/3 cup olive (or vegetable) oil, plus more for greasing
1/2 cup pure maple syrup
1 cup mashed very ripe bananas (2-3 bananas)
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup milk (I used 2%)
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup all-purpose flour
3/4 cup whole wheat flour (or more all-purpose)
3/4 cup roughly chopped fresh cranberries

Preheat the oven to 350 degrees. Grease a muffin tin (or place in liners).

In a large bowl, whisk together the oil through milk until well-combined. Whisk in the baking soda through nutmeg. Then stir in the flours with a wooden spoon until just combined. Fold in the cranberries.

Divide the batter into the 12 muffin tins. Bake for about 16-20 minutes, until they are golden and an inserted toothpick comes out cleanly.

Let cool for 5-10 minutes before removing. Serve warm or at room temperature. Due to the moistness of these muffins they are best eaten in a couple of days.


What was I cooking one year ago?: raisin pie
Two years ago?: pretzel crust pizza
Three years ago?: Chinese kabocha squash & sesame pancakes
Four years ago?: salted preserved lemons
Five?: stout mac n' cheese
Six?: cheddar broccoli soup
Seven?: pecan-crusted chicken
8?: tomato-basil soup

10 comments:

  1. Tart cranberries, sweet bananas and aromatic maple with wholewheat...this is the healthy and delicious muffin of the year!

    ReplyDelete
  2. Yum! They look and sound delicious.

    ReplyDelete
  3. What a great way to start the day! So delicious!

    ReplyDelete
  4. They are perfect for breakfast or school snack! Happy New Year!

    ReplyDelete
  5. Mmm, bananas and cranberries! How can you go wrong with that combo? These look terrific -- thanks.

    ReplyDelete
  6. Cranberries have such a great flavor! These look delish! Thanks for sharing on Foodie Friday!

    ReplyDelete
  7. i love the way the cranberries burst into pink explosions inside the muffins! these sound great. :)

    ReplyDelete
  8. I love one bowl baking and these look great! Pinned. P~

    ReplyDelete

I love to hear from you!