These muffins are SO good… sweet, tart, moist, small enough to eat half a dozen 🙂 I get excited to see cranberries back in the grocery store and I was itching to use some. I wanted to pair them with something sweet to compliment their tartness and all i could think about was my favorite banana bread recipe… click here for that. I decided to do muffins instead of a loaf of bread cause the kids love muffins and they easier to reheat in the morning so you can melt butter on them as seen above 🙂
Now for the bananas. You can use ripe ones off your counter or… I buy the bags of ripe bananas at the grocery store, separate them, and put them in gallon ziplock bags to use at will. I then just pull out as many as I need and let them thaw. Not the prettiest things ever but it’s what’s on the inside that counts… right?!?
Anyway… add in the bananas. I do 3 or 4 depending on the size.
I poured mine into paper lined muffin tins… Notice anything about my banana CRANBERRY muffins????? Prego brain has struck again… Feel free to mix in your beautiful cranberries before pouring into muffin tins… or…
Oh goodness… here they are after the oven. This one didn’t get much topping on it but it really showed the cranberries. And yes… the kitchen smelled amazing. I have a poor sense of smell but today it was working and I was praising God for that!! Let them cool a minute in the pan and the move to a cooling rack to cool completely.
Or open one up immediately and lather it with salted butter… Either way… it’s your decision 😉 For breakfast, brunch, or a breakfast/dinner you gotta try these out and utilize one of the flavors of fall… cranberries!!
Banana Cranberry Muffins
1 stick unsalted butter (softened)
1 1/4 cup sugar (use some white, some brown)
1/2 cup milk
1 tsp salt
1 tsp baking soda (if using Pamela’s GF flour 1/2 tsp)
1 tsp vanilla
3-4 bananas depending on size
2 1/2 cups flour
1 1/2 cups cranberries
Heat oven to 375. Mix in order given. Divide into 2 muffin pans with paper liners. Bake for 20-25 mins or until toothpick comes out clean. Cool in pans for a few minutes and on baking rack until completely cool. Refrigerate or freeze what you don’t plan to use within a few days.