“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.”
READY IN:
40mins
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. TIPS FOR KIDS: Kids can mash the bananas and measure the ingredients. Older kids can reasily make these muffins with supervision.
  6. FOR THE ADVENTUROUS: Replace the cranberries with dried cherries and add 1/2 cup chopped toasted pecans or almonds.

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