Banana-Cranberry Muffins

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Cranberries are a perfect for the holiday season. I spiced up plain banana muffins with cranberries, maple syrup, and cinnamon. It’s a great festive breakfast on the go.

Banana-Cranberry Muffins
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Banana-Cranberry Muffins

Recipe by The Cooking LawyerCourse: Breakfast, Dessert, SnackCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

30

minutes
Cooking time

15

minutes
Total time

45

minutes

Ingredients

  • 6 ripe bananas

  • 1 small bag of cranberries, washed and dried

  • 2 eggs

  • 1 cup non-fat Greek yogurt

  • 3/4 cup maple syrup

  • 1 tsp vanilla

  • 3 cups flour

  • 2 tsp baking soda

  • 2 tsp baking powder

  • 2 tsp cinnamon

  • 1/2 tsp salt

  • Non-stick cooking spray

  • Optional, chopped walnuts

Directions

  • Preheat oven to 375.
  • Add liners to muffin tins. Spray with non-stick cooking spray.
  • In blender, add bananas, eggs, yogurt, maple syrup, and vanilla. Blend until smooth.
  • Sift flour into bowl. Add baking soda, baking powder, salt, and cinnamon. Mix well.
  • Add 1/3 of the wet batter at a time into the dry ingredients. Stir to combine.
  • Add cranberries. Stir to combine.
  • Optional, add chopped walnuts.
  • Using a cookie scooper, add even amount of batter to muffin liners. For mini muffins, I use I cookie scoop. For the larger muffins, I use 3 cookie scoops.
  • Bake until toothpick comes out clean. For mini muffins, about 15 minutes. For regular sized muffins, about 25-30 minutes.

Notes

  • You could substitute whatever fruit or nut, you like. This is a versatile recipe.
  • This also makes a great quick bread! Bake for about 35 minutes.

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