Banana-Cranberry Muffins

Banana Muffins are good, but Banana Muffins with something else mixed in are better!

This is the banana recipe I grew up with, except that back in the days nothing else got added in — they were plain old Banana Muffins. Then, once I was on my own, and looking at the same recipe, (which was originally supposed to have chocolate chips added in, but my mom never did), I thought of adding in some cranberries that were in my freezer needing to get used up.

Bingo-bango-bongo! It was a hit.

You get the sweetness of the banana, but with the tartness of the cranberry, which also adds a nice colour contrast too.

The Recipe

A variation of Banana Chip Muffins from Company’s Coming’s Muffins and More
makes 6 jumbo or 12 regular muffins

1 egg
1/4 cup / 60mL oil (I use vegetable)
1/4 cup / 60mL milk (I typically use 2%, but 1% or 3.25% would also work fine)
1 cup / 250mL (aprox. 3) mashed bananas
1 3/4 cup / 435mL flour
1/2 cup / 125mL sugar
1 tbsp / 15mL baking powder
1/2 tsp / 2mL salt
1 cup / 250 mL fresh or frozen cranberries, sliced in half

How-To

Preheat your oven to 400 degrees (F) / 200 degrees (C).

Combine the egg, oil, milk in a bowl and stir well. Add in the mashed bananas and stir.

Measure out the flour, sugar, baking powder, and salt on top of the wet ingredients, then stir just to combine. It’s okay if there are some dry bits of flour at this point.Add in the cranberries, and mix just long enough to distribute evenly and have all the dry bits moistened. Dough will be a little lumpy from the bananas and cranberries. Try not to over stir as it will make the muffins tough!

Bake for 20-25 minutes. Just like other muffins, be sure not to over bake — it will dry them out. Check them regularly and remove them from the oven as soon as the crumbs on your tester look dry.

Enjoy!

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