Delish Cranberry Banana Muffins
These delightful muffins combine the sweetness of ripe bananas with the tartness of cranberries, making for a perfect snack or breakfast treat.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.5 cups granulated sugar Adjust based on your sweetness preference.
- 0.5 cups brown sugar Packed.
- 1 tbsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 cup mashed ripe bananas About 2 to 3 bananas.
- 0.5 cups fresh or frozen cranberries Chopped if using whole berries.
- 0.5 cups unsalted butter Melted and slightly cooled.
- 1 large egg Beaten.
- 1 tsp vanilla extract
- 0.5 cups buttermilk Or milk with a splash of vinegar.
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This will help the muffins to pop out easily once baked.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until evenly combined.
- In another bowl, mash the ripe bananas and stir in the melted butter, beaten egg, vanilla extract, and buttermilk until well combined.
- Pour the wet mixture into the dry ingredients and fold gently until just combined. Be careful not to overmix!
- Gently fold in the chopped cranberries, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before transferring to a wire rack to cool completely.
Notes
These muffins freeze well! Store them in an airtight container, and just reheat them when you're ready to enjoy.