Banana Cranberry Bran Muffin Recipe

by katerina on November 4, 2009

Using bananas in baking is great because not only does it use up your blackened bananas but it makes your muffins and other baked goods naturally sweeter. The riper the banana the sweeter the fruit and the resulting muffin. If you are lacking in blackened bananas try ripening them on your counter at room temperature, to speed up the process put the bananas in a paper bag and turn daily.

Adding cranberries balances out that sweetness really nicely and takes advantage of a fall favorite. These muffins make the perfect mid morning guilt free snack.

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Banana Cranberry Bran Muffin Recipe

(12 muffins)
Adapted from Robin Hood Banana Bran Muffins

1 1/2 cups bran
1 cup flour
1/3 cup brown sugar, packed
1 1/2 t baking powder
1/2 t baking soda
1/4t salt
1 t cinnamon
1/2 cup cranberries
2 eggs
1 cup bananas, mashed
1/2 cup milk
1/3 cup oil

Preheat oven to 400F. Combine flour, bran, sugar, baking powder, baking soda, salt and cinnamon in a large bowl. In another small bowl toss cranberries with 2 tablespoons of dry mixture and set aside. In a medium bowl lightly beat eggs then whisk in bananas, milk and oil. Pour wet into dry and stir until just combined. Lightly fold in cranberries.

Bake for 18-20 minutes or until a toothpick comes out clean.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time:30 minutes
Calories(approximate per serving): 165

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