Don't skip roughly chopping the cranberries--this is what lends to the perfect balance between tart and sweet in each bite.
Course
Breakfast
Prep Time15minutes
Cook Time18minutes
Total Time33minutes
Servings12
AuthorLemons & Anchovies
Ingredients
2cups10 ounces all-purpose flour
8tablespoonssugar
3/4teaspoonbaking soda
1/2teaspoonbaking powder
1/2teaspoonsalt
1cupfreshor frozen cranberries, roughly chopped
1/2cupwhite chocolate chipsI like Ghirardelli
1/4cupplain yogurtI use Pavels nonfat
1/4cup+ 1/8 cup canola or vegetable oil
3large ripe bananasmashed (1 1/2 cups)
2large eggsbeaten lightly
1teaspoonvanilla extract
Instructions
Preheat your oven to 350°F.
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.
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 1/3 cup muffin pan so I had a little extra batter that I baked in brioche tins). I used cooking spray.
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.