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Ingredients 0/13
Why This Recipe Is A Must Try
These muffins are a delightful blend of sweet bananas and tangy cranberries, with a satisfying crunch from the nuts. They make a wholesome snack or breakfast treat that feels both comforting and nutritious.
Smart Cooking Tips
- Use ripe bananas for the best natural sweetness and moist texture.
- Gently fold in the cranberries and nuts to keep them evenly distributed without overmixing.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Gently fold in the cranberries and nuts to keep them evenly distributed without overmixing.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Directions
Heat your oven to 350°F (175°C) and lining two muffin tins with paper liners. In a large bowl, whisk together the flour, oat bran, baking powder, baking soda, and salt. In another bowl, cream the brown sugar and butter until smooth, then beat in the egg and vanilla extract. Mix in the mashed bananas, almond milk, and cranberries until everything is combined. Gently fold the dry ingredients into the wet mixture, then stir in the walnuts. Spoon the batter into the muffin liners, about a tablespoon each. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool on a wire rack before enjoying.
Serving Options To Try
Enjoy warm with a pat of butter or a drizzle of honey. They also pair nicely with a cup of tea or coffee for a cozy morning or afternoon snack.
Storing This Dish
Store muffins in an airtight container at room temperature for up to three days. For longer freshness, freeze them individually wrapped and thaw at room temperature before serving.
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