I got the inspiration for these Banana Cranberry Muffins from a similar recipe for Cranberry Banana Bread featured in a recent Weight Watchers weekly.
With a bag of cranberries in the fridge and 3 overripe bananas on the counter, it seemed like the perfect time to do a little baking. But I decided I wanted muffins instead of bread. They’re better portion controlled, making them easier to freeze and/or share.
But before just going ahead and making the Weight Watchers Cranberry Banana bread recipe and then baking it in muffin tins, I turned to an old Betty Crocker Cookbook for inspiration and discovered a recipe for banana muffins that called for less sugar (1/3 cup instead of 3/4) and decided to go with it instead.
I made a few more adjustments, including substituting white wheat flour for half the all-purpose flour and decreasing the oil from 1/2 to 1/4 cup. I also sprinkled a little bit of large crystal raw sugar on top.
I enjoyed one of these banana cranberry muffins while still warm-from-the-oven and thought it was moist and delicious. I loved the contrast of the tart cranberries and sweet bananas. And the little bit of raw sugar sprinkled on top added a nice sweet crunch.
Once they were cool, I placed 6 of the remaining muffins in little baggies to share with friends and family, leaving us with five to enjoy this week for breakfast.
I think homemade muffins are always best the day they’re made. But a quick re-warming in the toaster oven or microwave can revive them for a couple days more. The other option is to individually wrap them and place them in the freezer for an occasional treat.
- 1 cup mashed bananas (2 – 3 medium)
- 1 cup fresh or frozen cranberries, roughly chopped
- 1 large egg
- ⅓ cup milk
- ⅓ cup brown sugar
- ¼ cup canola oil
- 1 cup white wheat flour
- 1 cup all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons large-crystal sugar to sprinkle on top, optional (I used washed raw cane sugar)
- Position an oven rack in the center of the oven and heat the oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. (I then sprayed the bottom of the paper liners with a bit of nonstick cooking spray.)
- In a large bowl stir together the mashed bananas, chopped cranberries, egg, milk, brown sugar, and canola oil until well blended.
- In another bowl, whisk together the white wheat flour, all-purpose flour, baking powder and salt. Add the flour mixture to the banana mixture and stir just until the flour is moistened. (The batter will be lumpy.)
- Divide the batter evenly amongst the prepared muffin cups, filling the cups about ¾ full. Bake until golden brown and a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
- Remove from the oven and immediately remove the muffins from the pan and set them on a wire rack to cool. Enjoy warm.
- Cool completely before storing any leftovers.
- Most muffins are best warm from the oven the day they are baked. To reheat a muffin, place it in the microwave for 10-15 seconds.
- You can individually wrap extra muffins and then place them in a zipper freezer bag in the freezer. Remove and defrost or heat in the microwave for 20 to 25 seconds.
More Weight Watchers Friendly Banana and or Cranberry Recipes
Healthy Low Fat Banana Nut Bread
Easy Healthy Banana Coconut Date Muffins
Healthy Banana Cookies with Oats and Chocolate Chips
Bran Banana Chocolate Chip Bread
Low Fat Cranberry Pumpkin Scones
Fannie Farmer Old Fashioned Mini Cranberry Breads
Cranberry Orange Oatmeal Bread