I’ve been tinkering with these muffins for THREE weeks and I finally have a version worth sharing. To begin I will reiterate my vociferous opposition to store bought muffins. They are high priced sugar and fat delivery vehicles. You’d do better eating a brownie with frosting – and call it a day. Or cheaper yet, just eat half a stick of butter accompanied by a tablespoon of sugar. If you actually want what we used to think of as a muffin – try these. They are lightly sweet, not heavy on fat and full of flavor rather than calories.
Banana Cranberry Muffins
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ¾ cup packed brown sugar
- 1 stick unsalted butter, melted
- 1 teaspoon vanilla
- ½ cup whole milk plain yogurt
- 1 1/2 cups smashed bananas (or 1 cup bananas plus ½ cup applesauce)
- ½ cup grated coconut (optional – but delicious)
- ½ cup dried cranberries
- 1 tablespoon lemon zest
Preheat oven to 400 degrees.
Grease a muffin pan with 12 (½-cup) muffin cups. I find that vegetable spray (Pam) works far better than butter or oil to keep muffins from sticking inside muffin pans.
Stir together flour, baking powder, baking soda, spices and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined, then add butter, a little at a time, whisking until mixture is creamy. Stir in smashed bananas, yogurt and vanilla. Fold in flour mixture until flour is just moistened. Gently stir in coconut, dried cranberries and lemon zest. Pour batter into the muffin cups. Bake for 20 minutes. Serve.