Cranberry Banana Muffins
Delicious and versatile muffins combining sweet bananas and tart cranberries, perfect for any time of the day.
Ingrédients
Muffin Base
- 1 cup mashed ripe bananas (about 2 bananas) The riper the bananas, the sweeter the muffins.
- 1/2 cup sugar Can be substituted for natural sweeteners if desired.
- 1/4 cup melted butter Use coconut oil for a dairy-free version.
- 1 large egg Can be replaced with a flax egg for vegan options.
- 1 teaspoon vanilla extract Adds flavor.
- 1 teaspoon baking soda Helps muffins rise.
- 1/2 teaspoon salt Enhances flavor.
- 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour.
- 1 cup fresh or frozen cranberries No need to thaw if using frozen.
Instructions
Preparation
- Gather all your ingredients and mash the bananas in a bowl.
- In a large bowl, combine the mashed bananas, sugar, melted butter, egg, and vanilla extract. Mix until incorporated and smooth.
- In another bowl, sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the cranberries gently.
- Prepare muffin tins by lining them with paper cups and distribute the batter evenly, filling about two-thirds full.
- Preheat oven to 350°F (175°C) and bake for 20-25 minutes or until golden brown.
- Let cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For enhanced flavor, consider adding spices like cinnamon or nutmeg. Store muffins in an airtight container at room temperature or freeze for longer storage.