Our breakfasts during the week tend to consist of simple options like oatmeal, granola, scrambled eggs or toast with fruit on the side, but lately we’ve found ourselves in the happy routine of trying a new muffin recipe each Saturday and serving our very favorite bacon & egg casserole on Sunday mornings.
When I found myself with an abundance of overripe bananas last weekend, I started hunting for a new banana muffin recipe and stumbled across one that called for bananas (check!) and cranberries (double check!).
These were a huge hit with the girls, and they were really unbelievably moist and flavorful, a definite winner!
**adapted from Cherry on a Cake
- 5 large bananas
- 1/2 cup coconut sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dried cranberries
Preheat oven to 400 degrees F and prepare muffin pan.
Cream together butter and sugar. Add in bananas and beat until smooth. Add in egg and continue beating until light and fluffy.
In a separate bowl, mix flour, baking powder, baking soda and salt.
Add dry ingredients and cranberries to wet ingredients and fold together gently until fully incorporated.
Spoon batter into muffin cups, filling them to the very top.
Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake for an additional 10 minutes.
What’s your favorite muffin recipe?