Whole Wheat Banana Cranberry Almond Muffins
Whole Wheat Banana Cranberry Almond Muffins are excellent desserts when you want to indulge in something that is not too sweet to satisfy your sweet cravings after dinner. This is an excellent eggless desert.
Desserts don't always have to be very sweet. Muffins made with whole grains with added dried fruits and nuts make a great dessert alternative. My boys prefer this kind of dessert over ice cream or cakes.
They do love traditional sweets and if given a chance would always choose them over anything else. But other than that, they don't like overly sweet desserts. I make muffins very often with different fruit combinations and it always works great as after school snack or a dessert.
There are days when we are done with dinner very soon and they want something to eat before they get to bed. That is when these muffins with a glass of milk come in very handy.
Lately, I have been involving my older one quite a bit when I am baking. This Whole Wheat Banana Cranberry Almond Muffin was entirely made by him with me just standing next to him and giving him instructions.
When baking eggless bakes, bananas are my best choice. They add a lot of moisture to the muffin and the texture comes out great. This batter would use a little more liquid than other muffins as it has wheat flour in it and wheat flour needs more moisture.
Preparation time - 10 minutes
Baking time - 15 - 18 minutes
Difficulty level - easy
Ingredients to make Whole Wheat Banana Cranberry Almond Muffins - Makes 24 small muffins
- Whole wheat flour - 1 cup
- All-purpose flour - ½ cup
- Flax meal - 3 tbsp
- Baking soda - 1 tsp
- Baking powder - 2 tsp
- Brown sugar - 1 cup
- Banana - 1 cup (mashed)
- Milk - 1 cup
- Butter - 4 tablespoon (softened)
- Vanilla - 1 tsp
- Cranberries - ½ cup (I used dried cranberries)
- Almond - ¼ cup (coarsely chopped)
Procedure
- 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 flour and the flax meal.
- Add the flour mixture to the wet ingredients and gently mix. Don't overbeat 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
- 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.
Other Muffin Recipes
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Recipe
Whole Wheat Banana Cranberry Almond Muffins
Equipment
- bowl
- Wire rack
- Oven
Ingredients
- 1 cup Whole wheat flour
- ½ cup All purpose flour
- 3 tablespoon Flax meal
- 1 teaspoon Baking soda
- 2 teaspoon Baking powder
- 1 cup Brown sugar
- 1 cup Banana mashed
- 1 cup Milk
- 4 tablespoon Butter softened
- 1 teaspoon Vanilla
- ½ cup Cranberries I used dried cranberries
- ¼ cup Almond coarsely chopped
Instructions
- 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.
Yes I agree these surely look so inviting!..very nicely done..
I'm pinning these to give them a try. I think the fiances family would love them, they don't like anything too sweet either.
I love cranberry muffins! These look so yummy, and I love how you've made them healthy. Perfect for breakfast.
Thank you Evi!
Your whole wheat muffins look so nutritious and inviting, I can imagine having those for breakfast. The recipe looks simle to make too, love the step by step picture. Thanks for sharing! 🙂
Thanks Helene! I love the nuttiness of the whole wheat and prefer these over the APF ones 🙂
These sound like the perfect after school snack - I'm sure my children would love them too! I'd probably stick an egg in though. 😉
Definitely Elizabeth! Adding the egg would make it even more fluffier.
Love cranberry and almonds together! These would be perfect Thanksgiving morning!
Thanks Lisa! I love the cranberry and almonds flavor as well 🙂