Another excellent way of using up those over-ripe bananas. I made these ahead of a family visit and found that they froze very well. Just leave them out for about half an hour before eating or give them a quick 10 – 15 seconds in the microwave and breakfast is ready!
I used four bananas
to make the 2 cups as needed.
Most recipes will tell you to prepare the muffin tins. I now use silicone ones so I don't need to do any greasing or flouring. If you don't have silicone, prepare your cups or tin as usual.
Banana Muffins with Walnuts and Dried Cranberries
Ingredients
- 2 cups mashed bananas
- 1/3 cup melted butter
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon grated orange
rind
- 1 1/2 cup all-purpose
flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup chopped dried
cranberries
- 1/2 cup chopped walnuts
- 1/2 teaspoon salt
Method
In medium bowl, beat
together bananas, butter, egg, vanilla and orange rind.
In large bowl, sift
together flour, sugar, baking powder, baking soda and salt. Add dates and
pecans; toss lightly. Pour in banana mixture and stir just until combined.
Spoon batter into 12 greased or paper-lined muffin cups.
Bake muffins in 350°F
(180°C) oven for 15 to 20 minutes or until risen and firm to the touch. Let
cool on wire racks. (Store in airtight containers for up to 3 days or
freeze for up to 3 months.)
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