Banana Cranberry Muffins

by Rachel on November 2, 2011

Banana Cranberry Muffins

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.

{ 5 comments… read them below or add one }

Lynn H November 3, 2011 at 7:03 pm

I have a confession…. I substituted choc chips for the cranberries, cooked them, then hoovered two down before I knew what was happening. Delicious!

Rachel November 3, 2011 at 7:09 pm

Thanks for the compliment Lynn! Hope you saved a few for the kids!
Rachel

Kristen February 5, 2013 at 11:39 am

These are great! I have a child with a milk allergy so subbed vanilla almond milk for the yogurt. I also subbed 1c of whole wheat four for the white flour. Even with these substitutions, they were moist, dense, and delicious.

Rachel February 5, 2013 at 2:52 pm

Those are great substitution ideas Kristen. I often substitute white wheat flour for white flour. I should try baking with the vanilla almond milk. I bet it’s great.

Cheers,
Rachel

Jane S May 2, 2013 at 8:06 pm

Thank you for this brilliant recipe – I wanted a new recipe to use up some old bananas and was excited to try it out. I used sour cream instead of yogurt as that’s all I had – just delish!

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