BANANA CRANBERRY BRAN MUFFINS
Banana muffins are always a hit and a good way to use up those speckled bananas. This version will surprise you with a moist texture and fabulous flavour - no one will guess they're packed with nutritious ingredients.
Provided by Chef mariajane
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
- In a large bowl, combine bran, all-purpose flour, whole wheat flour, baking powder,, cinnamon, baking soda and salt . In alnotherbowl, ehisk together btoen sdugar, egg, milk, banana, butter and vanilla; pour over fry ingredients and add cranberries. Stir just until moistened.
- Spoon into prepared muffin pan and top each with a banana slice. Bake for 20-25 minutes or until tops are firm to the touch. let cool in pan for 10 minutes. TArnsfer to cool completely.
- COOKING TIPS: Use very ripe bananas - deep yellow with brown spots - for the best texture and flavor. As bananas get too ripe to eat, freeze them in the skin in a freeezer bag to have on hand for muffins.
- TIPS FOR KIDS: Kids can mash the bananas and measure the ingredients. Older kids can reasily make these muffins with supervision.
- FOR THE ADVENTUROUS: Replace the cranberries with dried cherries and add 1/2 cup chopped toasted pecans or almonds.
Nutrition Facts : Calories 298.4, Fat 6.1, SaturatedFat 3.4, Cholesterol 31.4, Sodium 199.6, Carbohydrate 60.8, Fiber 6.3, Sugar 28.8, Protein 5.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love