Description
Deliciously moist banana cranberry muffins with a touch of vanilla and optional white chocolate chips. Perfect for breakfast or a snack.
Ingredients
1 cup fresh cranberries
2 cups flour (240 grams)
1 cup plus 3 tablespoons granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
½ cup mashed ultra-ripe banana
1 cup plain Greek yogurt or 1 (7 oz) container plus 2 tablespoons milk if needed
¼ cup avocado oil (or your preferred light baking oil)
1 teaspoon pure vanilla extract
1/3 to ½ cup white chocolate chips (optional)
Instructions
Let cold ingredients come to room temperature before starting.
Preheat oven to 400℉.
Line a 12-cup muffin tin with paper liners.
Quarter larger cranberries and halve smaller ones.
Measure and combine dry ingredients in medium bowl.
Whisk eggs gently until blended in a small bowl.
In large bowl, beat mashed banana until small lumps remain.
Add yogurt, oil, vanilla extract, and whisked eggs; beat until combined.
Add half the flour mixture and beat gently at medium-low speed to incorporate.
Add remaining flour mixture and mix gently.
Fold in cranberries and white chocolate chips if using.
Divide batter evenly in muffin cups about ¼ cup each.
Bake on center oven rack for 18 to 22 minutes or until toothpick comes out clean.
Cool muffins in pan 5 minutes, then transfer to wire rack to cool completely.
Notes
Using parchment paper liners simplifies cleanup and prevents crumbs from sticking.
Chopping cranberries distributes flavor evenly.
Batter should be thick and sticky.
Check muffins starting at 18 minutes to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Carbohydrates: 31
- Fiber: 2
- Protein: 4
- Cholesterol: 40