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

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