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| Edna's Banana Cranberry Muffins |
"Moist and easy. I like to wrap cooled muffins in plastic wrap and freeze to pop into lunch boxes."
Ingredients :
- 3 ripe bananas, mashed
- 2/3 cup white sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 2 tablespoons vegetable oil
- 1 cup frozen cranberries
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 37M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Mash bananas and sugar together in a bowl; add egg and vanilla extract and mix well. Stir whole wheat 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.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.
Notes :
- Variations: replace cranberries with fresh or frozen blueberries, 1/2 cup chopped nuts, 1/2 cup chocolate chips, 3/4 cup raisins, etc.
- Brown sugar can be used in place of the white sugar. All-purpose flour can be used in place of the whole wheat.
- This can also be baked in a loaf pan for 50 to 60 minutes.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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