Banana Cranberry White Chocolate Chip Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
Don't skip roughly chopping the cranberries--this is what lends to the perfect balance between tart and sweet in each bite.
  • 2 cups (10 ounces) all-purpose flour
  • 8 tablespoons sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup fresh (or frozen) cranberries, roughly chopped
  • ½ cup white chocolate chips (I like Ghirardelli)
  • ¼ cup plain yogurt (I use Pavels nonfat)
  • ¼ cup + ⅛ cup canola or vegetable oil
  • 3 large ripe bananas, mashed (1½ cups)
  • 2 large eggs, beaten lightly
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350°F.
  2. In a large bowl, whisk all the dry ingredients together then stir in the cranberries and chocolate chips. In another bowl, stir together the mashed bananas, yogurt, eggs, oil, and vanilla.
  3. Fold the wet mixture into the dry ingredients with a rubber spatula just until combined. Divide the batter into a greased muffin pan (I used a ⅓ cup muffin pan so I had a little extra batter that I baked in brioche tins). I used cooking spray.
  4. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean and the edges are golden. I baked these at 325°F with my convection oven so they cooked a bit faster. Check the muffins after 15 minutes to make sure the muffins don't get too brown.
Recipe by Lemons + Anchovies at