2teaspoonslarge-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 400F 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 3/4 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.
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 on the counter, or heat in the microwave for 20 to 25 seconds.Serving size: 1 banana cranberry muffin5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Banana Cranberry Muffins
Amount Per Serving (1 muffin)
Calories 169Calories from Fat 49
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.