Banana Cranberry Muffins
User Reviews
5
Banana Cranberry Muffins
Description
Banana Cranberry Muffins bring together the natural sweetness of ripe banana with the bright tartness of fresh cranberries. The use of Greek yogurt and light baking oil keeps the crumb moist without weighing it down. Chopping the cranberries ensures they spread evenly throughout the muffins rather than sinking. The recipe calls for an initial high temperature bake to encourage lift and a bakery-style texture. White chocolate chips are optional but add a subtle sweetness that complements the tart cranberries.
The muffins have a tender crumb with a balance of flavors: sweet banana, tart cranberry, and mellow vanilla. The prepping technique involves gently folding chopped cranberries in last to preserve their shape. They can be enjoyed fresh or wrapped individually for later consumption. Cooling the muffins before eating improves the texture and flavor development.
These muffins fit well as a portable breakfast or afternoon snack. The soft crumb and fresh fruit bits make them appealing without being overly sweet.
Ingredients
- 1 cup cranberries fresh
- 2 cups flour (240 grams)
- 1 cup granulated sugar 3 Tablespoons
- 2 tsp baking powder
- ½ tsp salt
- 2 egg large
- ½ cup banana mashed, ultra-ripe
- 1 cup yogurt or 1 (7 oz) container plus 2 TBSP milk if needed, plain, Greek
- ¼ cup avocado oil (or favorite light baking oil)
- 1 tsp vanilla extract pure
- 1/3-1/2 cup white chocolate chips (optional)
Instructions
- For best results, allow cold ingredients to come to room temperature first. Preheat oven to 400℉. Line a standard 12-cup muffin tin with paper liners. If you can, snag parchment paper muffin liners <-- they're amazing and you'll have no crumbs left behind!
- Chop cranberries by cutting the larger ones in quarters and the smaller ones in half. This is key for distributing all the cranberry goodness in each muffin! It seems daunting at first but goes by fast.
- Measure flour using the spoon and sweep method or measure by weight for accuracy. Mix together dry ingredients in a medium bowl. Set aside.
- In a small bowl, gently whisk eggs until just combined.
- In a large bowl, add you mashed banana and use a hand mixer (stand mixer works too!) to beat the banana until little lumps remain. Add yogurt, oil, vanilla and whisked egg and beat until just combined.
- Sprinkle half the flour mixture into the wet mixture and beat gently over medium-low until just starting to incorporate, then beat in remaining flour. Fold in chopped cranberries and white chocolate.
- The batter will be a bit thick and sticky, don't fret. Divide batter evenly between 12 lined muffin cups. The batter will be almost to the top of each muffin liner but if you want a bakery-style muffin top, this is key. Each muffin cup will have approx. ¼ cup of batter.
- Place on the center rack and bake at 400℉ for 18-22 minutes or until an inserted toothpick comes out dry + clean from the center of the muffin. Oven times will vary so check the muffins for doneness around the 18 minute mark. Mine are typically done in 20 minutes.
- Allow to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Baking at 400°F is important for good rise and light texture.
- Allow muffins to cool before eating for best texture.
- Leftover muffins store well wrapped individually at room temperature.
- Nutrition information is approximate and should be adjusted as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 119mg | 5% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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