Saturday, January 3, 2015
I had a bag of cranberries that I just had to do something with so when I spotted this recipe I knew I would give it a try. It's also vegan, so that is just perfect for me!!! These are really delicious and very moist. The cranberries lend just enough tartness to the muffin. Perfect - really...they are THAT good. Here is where I found the recipe.
1 1/2 cups white sugar, divided
1 cup water
2 cups fresh cranberries
3 ripe bananas
1/4 cup vegetable oil (you can also use melted coconut oil)
1/2 cup brown sugar
1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
Preheat the oven to 360 degrees F.
Pour 1 cup of sugar and 1 cup of water into a small saucepan and bring to a boil. Add the cranberries and simmer until they start to pop - about 5-7 minutes. Remove pan from stove top and drain the liquid and set cranberries aside.
In a medium bowl combine bananas, oil and brown sugar and 1/2 cup remaining white sugar. Beat together with a mixer.
In a separate, larger bowl, combine both flours, baking soda and salt.
Pour the banana mixture
into the dry ingredients and beat with a mixer until smooth. Do not overmix. A minute or a little less will be enough. Gently fold in the cranberries.
Put cupcake liners in muffin pan and fill each liner 2/3 with batter. Bake for approximately 25 minutes. Mine were done in about 23 minutes. Use toothpick to check when they are done.