Healthy Banana Cranberry Muffins
These delicious little muffins are the perfect fall breakfast - and they're even healthy thanks to bananas, fresh cranberries and whole grain flour!
Servings: 18 muffins
Calories: 166kcal
Ingredients
- 1 cup (150g) whole wheat flour
- 1 cup (130g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 pinch nutmeg
- 1/2 cup unsalted butter , softened to room temperature
- 3/4 cup coconut sugar
- 2 large eggs , at room temperature
- 4 ripe bananas , mashed with a fork
- 1/4 cup buttermilk , at room temperature
- 1 tsp vanilla extract
- 2 cups fresh or frozen cranberries , halved, divided
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners.
- In a medium bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream the butter and coconut sugar in a large mixing bowl until light and fluffy. Add the eggs, one at a time, beating well in between each addition.
- With a wooden spoon, stir in the mashed bananas, buttermilk, and vanilla. Slowly stir in the dry ingredients just until incorporated. Do not over stir. Gently stir in the halved cranberries (about 1 ½ cups) leaving some for dotting on top later.
- Spoon the batter into the liners filling each cup 3/4 of the way full. Dot the tops with more halved cranberries.
- Bake the muffins for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool 5 minutes in the pan. Then transfer the muffins to a wire rack to cool completely.
Video
Notes
This recipe can be made only with whole grain flour. Just use 2 cups whole wheat flour instead of 1 cup whole wheat and 1 cup all-purpose.
Nutrition
Serving: 1g | Calories: 166kcal | Carbohydrates: 26.2g | Protein: 2.8g | Fat: 6.1g | Cholesterol: 34.6mg | Sodium: 154mg | Sugar: 12g