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Sunday, March 8, 2015

Banana Cranberry Walnut Muffins

Banana Cranberry Walnut Muffins

These tasty muffins are a good way to use up over-ripe bananas and are great for those who are allergic to dairy products as they can be made with oil.
  • 1.5 banana
  • 1 c fresh cranberries
  • .5 c sugar
  • 1 T grated orange peel
  • .5 c sweetener
  • 1 egg
  • 1 egg white
  • .5 c vegetable oil
  • 2.5 c all purpose flour
  • 1 c chopped walnuts
  • 1 t ground cinnamon
  • 1/8 t salt
  • 1/2 T baking soda
  • 1 t  baking powder
  • 1/8 t ground cloves
  1. Puree banana. Chop cranberries.
  2. Combine cranberries, sugar, sweetener, and orange peel in large bowl. Beat in bananas, eggs, and oil.
  3. Combine flour, walnuts, baking soda, cinnamon, salt and cloves in small bowl. Beat flour mix into banana mix until blended.
  4. Use two six muffin pans or a big 12 muffin pan. Grease it (I use the spray) and bake it at 350 F for about 25 min or until toothpick inserted comes out clean.

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