Hello all! I just got back from a wonderful and much-needed vacation, and I am ready for some serious baking and cooking. My awesome parents got me a new camera for Christmas, and it is pheNOMenal (you see what I did there?). I have been playing with all of the settings and such trying to figure everything out so this post is my first attempt at using the new camera for food photos. I have to say that I am really pleased with how they came out. Granted, I am still having some lighting and focusing issues, but the overall quality of the photos is an incredible improvement. I cannot wait until I’ve got everything figured out and have had some more practice with it. The blog entries are only going to improve from here on out!
My mom always makes these mini muffins for Christmas morning because my brother loves them, and I have never really given them a chance because I am not a big cranberry fan. I decided to try them out this year and as with most things that I think I don’t like, it turns out that I love them. I loved them so much that I decided to make some for myself as soon as I got home. The problem with mini muffins is that I don’t know when to stop eating them. Regular-sized muffins are easy because you eat one, and you’re finished. I eat mini muffins like they are candy though so it’s probably a good thing that I decided not to double this recipe.
Cranberry Banana Muffins
1 1/3 cups all purpose flour
3/4 cup granulated sugar
1/2 cup old fashioned rolled oats
1 Tablespoon baking powder
1/2 teaspoon salt
1 egg
1 1/2 cup mashed bananas (3-4 bananas)
1/2 cup melted butter
1 cup fresh (not dried) cranberries (I had to use frozen because I couldn’t find any fresh cranberries)
Combine the flour, sugar, oats, baking powder, and salt in a mixing bowl with a whisk.
Beat egg, banana, and melted butter together until smooth. Add to dry ingredients, stirring just until moistened. Fold in cranberries.
Fill muffin cups almost full. Bake at 375 degrees F for 20-25 minutes or until top springs back when lightly touched. Makes 12 large muffins or 24 mini muffins (watch the time for the mini muffins – mine took about 17 minutes).
| Cranberry Banana Muffins |
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- Cranberry Banana Muffins
- 1 1/3 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 cup old fashioned rolled oats
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 1/2 cup mashed bananas (3-4 bananas)
- 1/2 cup melted butter
- 1 cup fresh (not dried) cranberries (I had to use frozen because I couldn’t find any fresh cranberries)
- Combine the flour, sugar, oats, baking powder, and salt in a mixing bowl with a whisk.
- Beat egg, banana, and melted butter together until smooth. Add to dry ingredients, stirring just until moistened.
- Fold in cranberries.
- Fill muffin cups almost full.
- Bake at 375 degrees F for 20-25 minutes or until top springs back when lightly touched. Makes 12 large muffins or 24 mini muffins (watch the time for the mini muffins – mine took about 17 minutes).
Before I finished reading the recipe, I thought of how jealous I was that you could still find fresh cranberries – but now I feel better knowing that you had to use frozen like I would. These muffins look delicious regardless, though, and seem super easy. I’ll have to make some this week!
ha yeah I searched everywhere for them! I hope you like them!
These were so delicious! I also added one teaspoon of cinnamon and a dash of nutmeg just because. I made the 12 regular-sized muffins. These muffins have so much more flavour than my boring old banana muffins. Thanks for posting!
ooo I bet these were probably amazing with the cinnamon and nutmeg! I will have to try that!