There is nothing that beats homemade anything, at least in my book that is. It just taste better when it comes from your own hands and oven…just wish there was more time to make everything by scratch. These banana muffins have always been a hit in our home, a favorite of my sons growing up, he is now in charge of making them when our bananas go ripe…that is if mom is there to help remind him.
Besides tasting yummy, they travel well and can be frozen to take out and heat up for later. And the best thing of all is that they don’t contain Azodicarbonamide. I know… crazy long word, which is also known as the “yoga mat chemical”, it’s allowed to be added to our foods here in the U.S and Canada. It keeps those pastries and breads nice and soft and most of our foods from grocery stores and restaurants have this ingredient in it. At least you know what you are getting when you make it yourself…so make homemade, it’s better for you, and anyway who wants to eat yoga mats and flip flops.
Ingredients needed for Banana cranberry muffins:
3-4 large bananas
¾ cup sugar
½ cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup of walnuts
1 cup cranberries
Mix all dry ingredients first.
Mix all wet in separate bowl and melt butter before adding.
Combine all ingredients adding walnuts and cranberries last.
This recipes can make up to 2 dozen small muffins but if you like the muffins larger then fill cups almost to the top instead of half full.
Bake in oven at 350F for 20-30 minutes. Poke with toothpick to make sure it is cooked all the way through when finished. Let cool on rack for a few minutes.
Once finished you can either freeze some for later or eat them up while fresh.