Hi!!! Do you guys remember me? It's been a hot minute.
Sorry I haven't gotten any new recipes to you lately, but I've got some good stuff coming your way real soon, including the release of a big project I've been working on. I think you guys are going to love it! So stay tuned!
About these banana and cranberry muffins though... they are LEGIT.
Up until a couple months ago, I cared 0% about muffins. Like literally could care less about this food. But then, I decided to try my own blueberry muffins, perfected the recipe, and now I can't stop making muffins.
...That was a lot of "muffins" for one paragraph.
Anyway, this recipe is a very similar recreation to my blueberry muffins (which are THE bomb). I just added some mashed bananas and swapped out the blueberries for cranberries.
They are freaking fab right out of the oven, but will stay good for about a week if you store them in an airtight container. I love having these on hand for hectic mornings (which have been almost every morning for me lately) to just grab off the counter and run.
Try them out and let me know what you think!
xo - cort
- 1 1/2 cups flour (gluten-free optional)
- 3/4 cup rolled oats
- 1/2 cup organic brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 2 very ripe bananas, mashed
- 1/4 cup coconut oil, melted
- 2 flax seed eggs**
- 1 cup + 2 tablespoons almond milk
- 2 teaspoons vanilla extract
- 1 cup dried cranberries