Cranberry Banana Muffins
Sweet with a tangy kick these cranberry banana muffins have a great flavor combination you'll make again and again.
Servings: 12 muffins
Ingredients
- 1½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup banana (about 1 1/2 medium bananas, cut and pressed into measuring cup)
- ⅓ cup oil I use avocado oil, other options are canola oil or vegetable oil
- 2 large eggs
- 1 cup sugar
- 1 cup fresh cranberries
Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoon warm water
Instructions
- Preheat oven to 350°
- Line a muffin pan with paper liners or spray the muffin pan with a baking spray.
- In a medium bowl whisk flour, baking powder, baking soda, and salt together.
- Add in the banana, oil, eggs, and sugar until blended.
- Stir in the cranberries until well combined. (leave some cranberries out if you want to place some on top of the muffins)
- Place 3 tablespoons of batter into each muffin pan compartment.
- Bake muffins for 20-35 minutes bake until a toothpick comes out clean.
- Allow muffins to cool for 5 minutes in the pan, then remove from the pan.
- Allow muffins to cool completely.
- In a small bowl mix powdered sugar with warm water until the desired consistency, (start with 1 tablespoon water and add a little more at a time, don't add all the water if you don't want it thin).
- Drizzle icing over muffins.