Banana Muffins with Walnuts and Dried Cranberries from Vicki Delany

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 cranberries and walnuts; 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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