Cranberry-Banana Breakfast Muffins
"Tart cranberries and sweet bananas combine to form...heaven!"
photo by karen
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 1⁄4 cups flour
- 1 1⁄4 cups oats
- 2⁄3 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 egg
- 2 cups bananas, mashed
- 1⁄3 cup margarine, melted (I use non-hydrogenated)
- 1 cup cranberries
directions
- Preheat oven to 375°F
- Lightly grease muffin cups or spray with cooking spray.
- In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
- In a medium-size bowl, combine egg, banana, and margarine until smooth.
- Add to dry ingredients, stirring just until moistened.
- Fold in cranberries.
- Fill muffin cups and bake for 20 minutes or until done.
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Reviews
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Lovely. I used dried cranberries and they turned out great. -
Excellent banana muffins. I used 3/4 C white & 1/2 C whole wheat flour and added chopped pecans. Baked up perfect, very moist. I liked the use of 2 cups of banana. Thanks for posting. -
These came out WONDERFUL!! I added my own personal flair to it, but thank you for a great base recipe!! I'll be adding this to my personal cookbook! -
Thanks for a great recipe! So much better than regular banana muffins! -
Absolutely delicious!!! I take advantage of buying bags of cranberries at the end of the Thanksgiving and Christmas holidays, when they are on sale, and I freeze them to have year round. And, I always end up with over-ripe bananas on hand. These muffins were so good with the tart cranberries and the sweet banana taste -- not to mention that the oats are so nutritionally good for us. I will make these muffins again and again. The hardest part of the recipe is only allowing myself and my husband one muffin a day each. Thanks so much for the recipe!
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Tweaks
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Wonderful! I made these today as a send-off for my boyfriend's grandparents and they turned out great! Made exactly 1 dozen regular muffins, bake-time was right on the money. I used dried, sweetened cranberries instead of fresh cranberries; added 1/4 cup of leftover canned cranberry sauce, cut up into small cubes (not liquefied); and used 1-minute oatmeal. My boyfriend's mother had a great idea to substitute a packet of cinnamon-apple or maple-and-brown-sugar oatmeal mix for 1/3 cup of the sugar and 1/2 cup of the oatmeal. Sounded good, if anyone tries this, let me know! -
Some of the best muffins ever! I used canola oil in place of margarine. My muffin pans may be smaller; I got 18 muffins out of this great recipe.
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These are amazing! I subbed Splenda for the sugar, whole-wheat flour and applesauce for the margarine and they still taste amazing! They are just the perfect blend of bananas and cranberries and so good for you!
RECIPE SUBMITTED BY
Hi, my name is Rachel and I love to cook! Zaar is my favorite site to look for recipes and I know I can always come to CC for advice.
I was born in Montreal but I have a Chinese and Italian background.
I graduated cullinary school in June '08. I cooked at a golf club until October and loved it. Now I'm working at a high end steakhouse.
I have a tattoo on the back of my neck of the Chinese symbols for strength. I'm a person who never gives up, never let's someone tell me I can't do something.
I'm a very fun, easy to get along with person. I'm a lil bit crazy too sometimes haha.
Favorite Saying: You have great potential, so live in it.
A quote which I really like from Chef #61010 : "Roll with the punches and keep going forward. Never give up."
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