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 ripes bananas , mashed
- 0.67 cups white sugar
- 1 large egg , beaten
- 1 teaspoon vanilla extract
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 2 tablespoons vegetable oil
- 1 cup frozen cranberries
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
-
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.
-
3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.
Nutrition Facts
Per serving
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