Banana Cranberry Muffins
I bought way too many bags of cranberries for Thanksgiving and since I didn’t want to waste them I had to use them before they went bad. I found this recipe on The Wooden Spoon and adapted it slightly by using Chobani Honey yogurt.
Ingredients & Directions:
- 1 Egg
- 1/4 C Vegetable Oil
- 1/4 C Chobani Honey Yogurt
- 1 C Mashed Bananas
- 1 3/4 C Flour
- 1/2 C Sugar
- 1 T Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/8 tsp Cloves
- 1 C Fresh Cranberries
- Cinnamon-Sugar, sprinkle on top of muffins
Preheat oven to 400 degrees. Combine the egg, oil, yogurt in a bowl and stir well.
Add the flour, sugar, baking powder, spices, and salt on top of the wet ingredients, then stir just to combine.
Add in the mashed bananas and cranberries, gently stirring so cranberries won’t break. Be sure not to over mix.
Spray muffin pan with cooking spray. Fill muffin pan with mixture. Sprinkle the tops of muffins with a little Cinnamon-Sugar if you want. Bake for 20-25 minutes.
Remove from pan and cool on a wire rack.
These are best served warm, but they also made a great breakfast treat during the work week. I loved the tartness of the cranberries mixed in with the bananas.
Disclaimer: I was given this product free of charge by Chobani with no requirements to use for a review. All opinions are my own experiences with the product. Individual results may vary. No other compensation was given.
(Steven)
