Written by I needed to bake something for my husband to pack for breakfast at the office. I seem to 
gravitate between granola bars, muffins, and apple crisp for his morning snack. I think, if you keep the fat level down, they can be every bit as healthy as a bowl of cereal. Especially when you add fruit, fiber, and nuts to your muffins. I had some cranberries, I had frozen, leftover from the holidays.
I also had a ready store of frozen bananas I’ve been trying to get through, before I’m blessed with another large bunch. Freezing fruit on a baking sheet is a good way to do it. You can slice it, spread it on the baking sheet, and after it’s frozen break it up in to chunks and store in a ziploc for use in smoothies and baked goods.
I bake a LOT of banana products!
I devised this recipe from what I had on hand. It turned out fantastic! The muffins are tender and moist with a tanginess from the Cranberries and the Tangerine zest that I used. The banana allowed me to cut back on the fat and lent a nice sweetness to the muffins. Add in the oats and they seem downright healthy to me. I actually am having a hard time staying away from these muffins. My mouth is like a river right now just thinking about them. Sigh! I know what I’m having for breakfast tomorrow!
: Addictive Muffins
: Tangy cranberries, orange zest, and sweet banana are combined to make a muffin that is so good it’s addictive!
- 1-1/2 Cups AP Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-1/2 teaspoons cinnamon
- 6 Tablespoons butter, melted
- 1 egg
- 1 Cup Sugar
- 2 teaspoons vanilla
- Zest from one tangerine, or any other citrus you have on hand
- 1-1/2 Cups of banana mashed, about 3 depending on size
- 1 Cup oatmeal, plus more for sprinkling on top
- 3/4 Cup fresh or frozen cranberries
- Preheat oven to 350F.
- Coat muffin pan with cooking spray.
- Measure flour, baking soda, salt, and cinnamon. Stir to combine and set aside.
- Place egg, sugar, and vanilla in the bowl of your stand mixer. Beat on medium speed for 2-3 minutes until light.
- Melt the butter in the microwave in two 20 second intervals.
- Add melted butter and citrus zest to the egg mixture and mix at medium speed until well combined.
- Mash the bananas and add to the bowl. Mix until batter is smooth.
- Add flour mixture. Mix on slow speed about 20 seconds.
- Add cranberries and oats add mix until just incorporated. Overmixing will make your muffins tough.
- Fill muffin cups 1/2-2/3 full. Depending on how much of a crown you want. Be
I filled the cups half full. 2/3 full would have crowned over the top
consistent with the amount of batter you use so they will bake evenly.
- Sprinkle the tops of the muffins with the oatmeal.
- Bake 20 minutes or until a toothpick inserted in the center comes out clean.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 12
my rating
Microformatting by hRecipe.
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I have had my Kitchen aid for about 12 years, I love it! The problem, as stated before, is the fact that the metal turns bubbly under the paint and the paint then starts to crack. This is not a favorable aging process. It does take several years to turn , but when it does make you feel a little cheated, the price you pay for these machines shouldn’t warrant this low-end occurrence. While the beater lives it is SUPER! I make bread a lot in combo with the dough hook and it works great! Cookies, cakes , anything from scratch, you KNOW you’ll be able to mix! Even something heavy or with nuts.. no problem! Kitchen-aid.. if you are reading this Why ?! Why does this happen! The dough hook is still in prefect condition. I have other attachments and they are all heavy duty and GREAT!