Love the combination of tart and sweet, moist and crunchy? This recipe is just for you. The perfect addition to a cup of coffee for Mom and my kids are devouring them! The bread itself is absolutely delicious – banana bread with a hint of tartness from fresh cranberries and the crunch of walnuts. Plus, the fresh cranberry glaze on top enhances the complex flavors.
Cranberry Banana Bread with Fresh Cranberry Glaze
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon. baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 3/4 cup sugar
- 1 cup (2 medium) mashed bananas
- 1 cup fresh cranberries (measured; then chopped or pulsated through food processor)
- 1/3 cup milk
- 1/2 cup chopped walnuts
Preheat oven to 350°. Grease muffin tins or loaf pan.
Cream butter with an electric mixer. Gradually add sugar and bananas. Reduce speed of mixer and add flour, baking soda, salt, milk cranberries and walnuts. Evenly fill muffin cups or loaf pan.
Bake until toothpick comes out clean.
- Mini-muffins for 25 minutes
- 12-count muffin tin for 35 minutes
- 3-count small loaf pans for 40 minutes
- Large 9x5x3 inch loaf pan for 60 minutes
Fresh Cranberry Glaze
- 2 or 3 tablespoons of Fresh Cranberries; chopped or pulsated through food processor
- 1/4 cup of confectioners’ sugar
- 2 tablespoons milk
Combine all ingredients and spread over the top of loaf or muffins.
Store in an air-tight container. Sweet Stackers will separate moist mini muffins to prevent them from sticking together or ruin the glaze topping. The stackable trays also work great in the freezer! Visit sweetstackers.com for more information.
Muffins with only two ingredients? I saw this recipe on Pinterest and was totally skeptical! So now that I tried it – get out that healthy can of pumpkin and celebrate autumn!
Kid & Mom approved – great snack for a lunch box or afterschool treat.
For this batch, I used a chocolate cake box mix and one 15 ounce can of pumpkin. With an electric mixer, combine the ingredients. Add a couple of tablespoons of milk to moisten the batter if needed. For kicks, add 1 teaspoon of pumpkin pie spice…spice it up! With a little research you can use any flavor of cake. I am sure that spice cake would be pretty yummy.
For mini-muffins: Bake in a 350° oven for 15 minutes or until a toothpick comes out clean.
Store these moist cupcakes using Sweet Stackers stackable food storage trays. The trays separate and divide your food items in one container without a mess – visit sweetstackers.com!
These mini muffins will make you say, “Mmm…”!
That is because everyone in my house couldn’t guess the magic ingredient to make these muffins a smidge green. I heard that substituting avocado in your basic banana bread recipe is really delicious and I just had to try it! I was pleasantly surprised, because it gave the muffins a nice creamy and subtle flavor. The spices and sweetness from the raisins and mini chocolate chips complemented them perfectly.
So easy and a great way to add this super fruit as a yummy treat in your kid’s lunchbox!
Avocado Bread Mini Muffins
yields 36 mini muffins
2 C flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 C butter
1 C sugar
1 C – 1 large avocado
1/3 C milk
1 tsp. lemon juice
1/2 C raisins (optional)
1/2 C mini chocolate chips (optional)
Preheat oven to 350°. Grease mini muffin tin with cooking spray.
With an electric mixer, cream butter and sugar together. Add the avocado until well mixed. Lower mixer speed and add dry ingredients, milk and lemon juice. Fold in the raisins and chocolate chips.
Bake for 20 minutes, or until a toothpick comes out clean.
Have you ever substituted a “different” ingredient to your banana bread recipe?
Wouldn’t these be perfect for a mid-morning treat? It was a gorgeous morning to bake these Wild Blueberry Yogurt Muffins and then enjoy them with my daughters outside in the garden. Mom even got to enjoy her coffee!
Whole wheat flour tends to make your muffins more hardy tasting, but the yogurt really helps to balance these out and keep them moist…plus more nutrients are added.
Wild Blueberry Yogurt Muffins
Yields 12 muffins
1 C all purpose flour
1 C whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 C lowfat Plain Yogurt
1 tsp baking soda
1/2 cup canola oil
1/2 cup sugar
1 teaspoon vanilla
1 cup blueberries (fresh or frozen)
Preheat oven to 350° and grease a 12 count muffin tin. Mix all of the following ingredients together and gently fold in the blueberries. Evenly fill the muffin cups and bake in the oven for 25 minutes until the muffins tops are golden brown.