Banana-Cranberry Muffins
Preparation
20 minutes
Cooking
25-30 minutes
Portions
12
Food storage
4 days in the fridge. Can be frozen.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 4 bananas
- 80 ml (1/3 cup) canola oil
- 125 ml (1/2 cup) sugar
- 1 egg
- 375 ml (1½ cups) all-purpose flour
- 125 ml (½ cup) quick cooking rolled oats
- 5 ml (1 tsp) baking soda
- 7.5 ml (1½ tsp) baking powder
- 1 ml (¼ tsp) salt
- 250 ml (1 cup) frozen cranberries Or other fruit (raspberries or blueberries, for example)
Preparation
- Place oven rack in the middle position and preheat the oven to 190oC (375oC). Oil a muffin pan or line with paper muffin cup liners.
- In a large bowl, mash the bananas with a fork.
- Add the oil, sugar and egg. Mix.
- In a small bowl, combine the dry ingredients: flour, rolled oats, baking soda, baking powder and
- Pour the dry ingredients over the banana mixture and stir together gently.
- Fold in the frozen cranberries and mix just enough to spread the fruit throughout the dough.
- Use a spoon to fill the muffin cups. Bake about 25 minutes or until a toothpick inserted in the centre comes out clean.
