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–+ servings

Banana Cranberry Walnut Muffins

These healthy moist muffins are so delicious with the right balance of sweetness and tart.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup organic all-purpose flour
  • 1 cup organic spelt flour (2 cups of all-purpose flour is optional)
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 3 (1 cup) large ripe bananas, mashed
  • 1/2 cup raw fine sugar
  • 1/4 cup+2 tbsp olive oil (or 1/2 cup butter, melted)
  • 2 free-range eggs, beaten
  • 1 tsp pure vanilla extract
  • 1/2 cup Greek yogurt or sour cream
  • 1 cup fresh or frozen cranberries (optional: toss in an extra handful)
  • 1/4 cup chopped walnuts, topping

Equipment

  • muffin tin

Method
 

  1. Preheat oven to 375°F. Line a 12 cup muffin tin with unbleached paper liners.
  2. In a medium bowl, combine together flour(s), baking powder, baking soda and salt. Set aside
  3. In a large bowl, mash bananas, add sugar, melted butter, vanilla, beaten eggs, sour cream/Greek yogurt. Mix the wet ingredients until well combined.
  4. Add the flour mixture to the wet ingredients. Mix just until the ingredients are combined.
  5. Gently fold in cranberries with a spatula until they are evenly distributed. Do not over mix. (if you love cranberries, toss in an extra handful, as I plan to next time I make these muffins)
  6. Using an ice cream scooper, scoop batter into the muffin cups until full. Sprinkle the chop walnuts over each muffin. Bake 20-22 minutes, until lightly golden.
  7. Allow muffins to cool for about 5 minutes and transfer to a wire rack. Serve warm and enjoy!

Nutrition

Calories: 225kcalCarbohydrates: 32gProtein: 5gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 310mgPotassium: 149mgFiber: 3gSugar: 13gVitamin A: 300IUVitamin C: 4mgCalcium: 78mgIron: 1mg

Notes

Store muffins in air-tight container or freeze in zip-lock bag up to 3 months.

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