BanCranBerry Muffins

When life gives you mushy bananas, make banana bread (or muffins)!

The riper the bananas, the better the bread, so finding several overripe bananas on your kitchen counter should not be a hardship  but an opportunity to make a treat for your friends and family. I happened to have 1 cup of a dried cranberry and dried strawberry mix that I got from the bulk foods section of my local grocery store, so I thought I would mix some in the batter. The result was incredible: The bananas make the bread extremely moist and lightly sweet, and the cranberries and strawberries add a fruity surprise to every other bite.

Here's What I Used:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
5 large bananas, mashed (depends on how banana-y you like it)
1/2 cup white sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 cup dried cranberry-strawberry mix, dipped in water for 5 minutes to soften, then drain
Cinnamon sugar for sprinkling on top (this makes for a nice little crunch)

Here's What I Did:

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Whisk together the flour, baking powder, baking soda, and salt; set aside.


Combine bananas, sugar, vanilla and oil in a large bowl. Fold in flour mixture and mix until smooth. Carefully fold in drained and soften cranberries. Scoop into paper liners inside the muffin pans (fill up to 2/3 of the liners volume). Sprinkle tops with a bit of cinnamon sugar.

Bake in preheated oven. Bake mini muffins for 10 to 15 minutes and medium muffins for 20 to 25 minutes. Muffins will spring back when lightly tapped.

So, here's a muffin:

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