Whole Wheat Banana Cranberry Almond Muffins
Whole Wheat Banana Cranberry Almond Muffins are excellent dessert when you want to indulge in something that is not too sweet to satisfy your sweet cravings after dinner. This is an excellent egg less desert.
Servings: 24 Small Muffins
- 1 cup Whole wheat flour
- ½ cup All purpose flour
- 3 tbsp Flax meal
- 1 tsp Baking soda
- 2 tsp Baking powder
- 1 cup Brown sugar
- 1 cup Banana mashed
- 1 cup Milk
- 4 tbsp Butter softened
- 1 tsp Vanilla
- ½ cup Cranberries I used dried cranberries
- ¼ cup Almond coarsely chopped
In a large bowl, mash the bananas. I used about 2 large bananas. Overripe bananas work well for the recipe.
Add the softened butter and beat well.
Add the brown sugar, baking soda and baking powder and beat well until the mixture is creamy.
Now add the milk and mix well. The mixture will appear curdled, so don’t worry.
In another bowl, combine the flours and the flax meal.
Add the flour mixture to the wet ingredients and gently mix. Don’t over beat at this stage as it will make the muffins turn hard.
If preferred, coarsely chop the dried cranberries. Reserve some almonds to layer on top and then add them along with the cranberries to the batter and gently mix.
Prepare the muffin tins by lining them with liners and spraying them with oil.
Evenly distribute the batter into the tins. Add the reserved almonds on top of the batter.
Preheat the oven to 350 F and bake the muffins for 15 to 18 minutes or until the toothpick comes out clean.
Cool in the pan for about 5 minutes and then cool completely on a wire rack.
Calories: 105kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 105mg | Potassium: 89mg | Fiber: 1g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg