I always buy a bag of cranberries once they appear at the market each fall–then I have to figure out what to do with them! Since I’m not hosting a Thanksgiving dinner next week, I decided to riff on one of my favorite muffin recipes this afternoon, and created this spiced cranberry version. I also upped the health factor a bit by adding more whole-wheat flour and reducing the sugar and butter. Read on for the recipe…
Spiced Cranberry-Banana Muffins
1 1/4 cups white whole-wheat flour
1/2 cup all-purpose flour
1/4 cup wheat germ
1 1/2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
1 teaspoon baking soda
1/2 teaspoon coarse kosher salt
6 tablespoons unsalted butter, room temperature
2 tablespoons unsweetened applesauce
1/2 cup packed light-brown sugar
2 large eggs
2 large overripe bananas
1/3 cup milk
1 teaspoon vanilla
1 cup fresh cranberries
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a large bowl combine flours, wheat germ, spices, baking soda, and salt; whisk to combine and set aside.
- In a separate bowl, beat butter, applesauce, and brown sugar with a mixer until light and fluffy. Add eggs one at a time, beating well after each; scrape down sides of bowl. In another bowl, mash bananas with a fork; stir in milk and vanilla.
- With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in cranberries.
- Divide batter among muffin cups. Bake until tops are puffed and golden and a toothpick inserted in the center of a muffin comes out clean, about 24 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.
Recipe adapted from Healthy Banana-Blueberry Muffins by Everyday Food.
I think I’ll use the rest of the bag on another perennial fave–Cranberry Duff, but if you make it, use a lot of butter to grease your pan because that sucker sticks–bad!