Cranberry Banana Muffins
Cranberry banana muffins are a special treat, perfect for breakfast on weekends with friends. Quick to make and bake, these muffins are topped with a delectable crunchy brown sugar and cinnamon topping. The soft and chewy interior textures are contrasted with a crunchy sweet topping that you and your guests will enjoy.
Ingredients
- 1 ¾ cups all-purpose flour divided
- 1 large egg
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ cup neutral oil like canola oil
- 2 to 3 large, ripe bananas mashed
- ½ cup dried cranberries
- ⅔ cup granulated sugar
- 1 ½ tbsp butter
- ½ tsp cinnamon
- ⅓ cup brown sugar
- ½ tsp kosher salt
Instructions
- Preheat your oven to 375ºF.
- Line and grease 12 slots in a standard-sized muffin tin.
- In a bowl, mash 2-3 large, ripe bananas.
- Add ¼ cup oil and 2/3 cup granulated sugar and whisk until smooth.
- Add in one egg and mix until incorporated.
- Add 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, a ½ teaspoon of salt and mix until just combined
- Fold in ½ cup of dried cranberries.
- Fill each muffin tin 2/3 of the way up with batter.
- In a separate bowl, place 1/3 cup brown sugar, ½ teaspoon cinnamon, ¼ cup flour, and 1 ½ tablespoons of softened unsalted butter in a bowl.
- Using a fork or your hands, blend the ingredients until crumbly.
- Sprinkle the mixture on the top of each muffin.
- Place muffins in the preheated oven for 16-18 minutes or until a toothpick inserted comes out clean.
- Allow to cool before serving.
Notes
When you are making these muffins, be careful not to over-mix your batter. Over-mixed batter will result in a muffin with a tough texture. Under mixing may leave small pockets of flour. However, it is better to err on the side of undermixing than overmixing.
Nutrition
Calories: 231kcalCarbohydrates: 41.98gProtein: 2.45gFat: 6.7gSaturated Fat: 1.45gFiber: 1.6gSugar: 23.82g
Tried this recipe?Let us know how it was!