11.20.2012

Cranberry Banana Muffins


If you've followed MHP for awhile, you know that I LOOOOOVE muffins. Like, we're talking, with all my heart here. I don't know WHY… I just… love them. They're perfect for a quick breakfast if you're in a rush, microwaved after they've been in the fridge for awhile, or as an afternoon snack! … or lunch. or dinner. or dessert. Really, anytime of the day works. 


One more thing to add to the list of reasons I adore them is that they're pretty easy to make HEALTHY. Of course the muffins that you'll grab at a gas station, bakery, or restaurant probably aren't full of good things. In fact, they're loaded with sugar. But when you decide to go the homemade route, you have the ability to make these into a yummy, nutritious, and filling treat.


Today's muffins are INSANE. I got two texts from friends saying they were the best muffins EVER! Mission accomplished. They're light and fluffy, but dense too, thanks to the greek yogurt in the batter. In the whole recipe there's only three quarters of a cup of white flour and then the rest is whole wheat. With only one third cup of sugar, these muffins get some sweetness from the bananas. I LOVED how the cranberries studded these muffins and got all juicy when baked. DELICIOUS!

I was hoping to have these for breakfasts this week… BUT. They only lasted about 24 hours. Which is a pretty good sign if you ask me :)


Cranberry Banana Muffins
3/4 c. AP flour
1 1/4 c. wheat flour
1/3 c. sugar
1 tbsp. baking powder
3/4 tsp. cinnamon 
1/4 tsp. nutmeg
1 1/2 c. plain greek yogurt {or 1 c. milk}
2 ripe bananas {plus one more for garnish, optional}
1/4 c. melted butter
1 egg
3/4 c. dried cranberries

In a large bowl, combine the flours, sugar, baking powder, cinnamon, and nutmeg. Make a well in the center. In a small bowl, combine the milk, mashed bananas, butter, and eggs. Add to the well in the flour mixture. Add dried cranberries.Stir dry ingredients until moistened. Spoon mixture into a greased or lined muffin tin, filling each 3/4 full. Bake at 400ºF for 18-20 minutes or until the edges are golden brown and a toothpick inserted comes out clean. Cool 5 minutes in pans then remove and cool on a wire rack. 


This post is being entered in Get Your Chef On :: Cranberries
hosted by White Lights on Wednesday and Four Marrs and One Venus



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12 comments:

  1. These look tasty!! I'm loving all the recipe eye candy on your blog! I saw you via the GYCO links! Happy Thanksgiving! :) xo, Reannah from Shaped by Grace

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    1. Thank you! Happy thanksgiving to you too! :)

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  2. Oh My gosh- I love the Banana Twist on these muffins!! Yes I do! I am a muffin lover over here as well..and WILL be trying these for sure! Thank you so much for linking up the GYCO..always fun having you!!
    Jen

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  3. Sophie - those look CRAZY good - love the banana

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  4. Yum! I love a good cranberry muffin! Thanks for sharing!

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  5. Hi there. Food on Friday: Muffins and Cupcakes is open for entries. This looks like a neat one! I do hope you link it in. This is the link . Please check out some of the great links there are already. Cheers

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  6. There's no measurement for sugar on the ingredients list but the instructions refer to sugar...

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    1. Whoops! Thanks so much for letting me know! I just changed it :)

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