Banana Cranberry Bran Muffins
- Ready In:
- 1 cup natural bran
- 1 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2⁄3 cup brown sugar
- 1 egg
- 1 1⁄4 cups milk
- 1 cup mashed ripe banana (about 2)
- 1⁄4 cup butter, melted
- 1 teaspoon vanilla
- 1⁄2 cup dried cranberries
- 12 bananas, slices sliced thin
- Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
- In a large bowl, combine bran, all-purpose flour, whole wheat flour, baking powder,, cinnamon, baking soda and salt . In alnotherbowl, ehisk together btoen sdugar, egg, milk, banana, butter and vanilla; pour over fry ingredients and add cranberries. Stir just until moistened.
- Spoon into prepared muffin pan and top each with a banana slice. Bake for 20-25 minutes or until tops are firm to the touch. let cool in pan for 10 minutes. TArnsfer to cool completely.
- COOKING TIPS: Use very ripe bananas - deep yellow with brown spots - for the best texture and flavor. As bananas get too ripe to eat, freeze them in the skin in a freeezer bag to have on hand for muffins.
- TIPS FOR KIDS: Kids can mash the bananas and measure the ingredients. Older kids can reasily make these muffins with supervision.
- FOR THE ADVENTUROUS: Replace the cranberries with dried cherries and add 1/2 cup chopped toasted pecans or almonds.
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