If you have a few bananas that are ripe and need to be used, this muffin recipe pairs bananas with a favorite holiday ingredient of mine–cranberries! I enjoy using cranberries in my baking this time of year, especially fresh cranberries. Their tartness complements the light sweetness of the bananas. These muffins are moist and dense, and are great with a pat of orange butter on them (see recipe below)!
Serve these muffins for a holiday breakfast or brunch. They also make a good snack if you're wanting something a little sweet but more healthy than sugary cookies and candies!
CRANBERRY PECAN BANANA MUFFINS by Cottage Flavor
Makes 18 muffins
- 1 cup sugar
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 large eggs
- 1/4 cup light olive oil
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
- 2 large ripe bananas, mashed
- 1 1/2 cups fresh or frozen cranberries, coarsely chopped
- 1/2 cup pecans, finely chopped
- granulated white sugar, for sprinkling on muffins (optional)
Preheat oven to 350˚F. Line muffin pans with 18 liners; set aside.
In large bowl, blend the sugar, flour, salt, and baking powder.
In medium bowl, beat the eggs, then blend in the oil, milk, and vanilla, blending well. Add these wet ingredients to the dry ingredients in the large bowl, mixing everything well.
Add the mashed bananas to the batter, then fold in the chopped cranberries and pecans, blending everything well.
Spoon batter into lined muffin cups, filling about 3/4 full. Sprinkle tops lightly with granulated sugar if desired. Bake at 350˚F for 20 minutes or until toothpick inserted in center comes out clean.
Let muffins cool in pan for a few minutes, then either serve warm or let cool completely on a wire rack.
You can serve these muffins with butter, or if you have time, make this Orange Butter...
Do you like using cranberries in your holiday foods? What are your favorite ways to prepare them?
- 1/2 cup softened butter
- 1 1/2 teaspoons orange juice concentrate, thawed
Combine butter, orange juice, and orange peel; blend everything well. Refrigerate until ready to use. Serve with warm muffins.
- 1 1/2 teaspoons grated orange peel (orange zest)