Imagine biting into a muffin that's not just delicious, but also packed with nutrition and bursting with flavor! These Cranberry Bran Banana Muffins are the secret weapon you've been searching for to transform your breakfast routine. Combining the wholesome goodness of bran, the natural sweetness of ripe bananas, and the tangy pop of fresh cranberries, these muffins are about to become your new morning obsession. Whether you're a health-conscious foodie or just someone looking for a quick, satisfying breakfast, this recipe is about to change your life!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup bran flakes
- 1 ripe banana, mashed
- 1 cup fresh cranberries
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 egg
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the bran flakes and sugar. Stir them together to ensure the sugar is evenly distributed among the bran flakes.
- Add the mashed banana and vegetable oil to the bowl with the bran flakes and sugar. Mix well until the ingredients are thoroughly combined and the mixture is smooth.
- Crack the egg into the mixture and beat it lightly before mixing it in. Ensure the egg is well incorporated into the batter.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will help to evenly distribute the leavening agents throughout the flour.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
- Fold in the fresh cranberries gently, ensuring they are evenly distributed throughout the batter without breaking them up too much.
- Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious cranberry bran banana muffins warm or at room temperature, and store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Always use ripe bananas - the riper, the better! They provide natural sweetness and help create a moist texture.
- Don't overmix the batter. Stir just until the ingredients are combined to keep your muffins light and fluffy.
- For extra texture, try toasting the bran flakes lightly before mixing them into the batter.
- Fresh cranberries work best, but frozen can be used in a pinch. Just don't thaw them before adding to the batter.
- Check your muffins a few minutes before the recommended baking time. Oven temperatures can vary, and you want to avoid overbaking.
- For a protein boost, consider adding a handful of chopped nuts or a sprinkle of chia seeds to the batter.
- These muffins freeze beautifully! Store in an airtight container for up to a month for a quick grab-and-go breakfast.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 20mg
