Banana Cranberry White Chocolate Muffins

Ugghhh, winter has officially arrived here, and so has the rain. I left school today and the sun was out and shining and I thought I would be safe getting home, and then it started raining…like cats and dogs. It was still raining on my way back from the bus stop, but some blue sky was just starting to poke through, then literally just as I set foot in the door, the rain stopped and the sun came out shining and bright. Errr….seriously.

On top of that, I have a test coming up tomorrow that I’ve been trying to study for today. Over the years, I have come to realize that when I’m stressing out about school related issues, one of the best things to do is to bake something. It seems perfectly logical to get out all my baking equipment, scour the internet and recipe books for ideas, and then set about baking something fabulous, when what you really should be doing is putting your nose in some books and memorizing everything. Obviously.

Since I had some left over cranberries and white chocolate from these, I decided to incorporate them into one of my favourite banana muffin recipes. 

Don’t be fooled into thinking these are cupcakes or something crazy like that… they’re definitely muffins because they have ground flax seeds, and whole wheat flour, and fruit in them. So you can enjoy these babies with no guilt at all. They’re practically health food.

Banana Cranberry White Chocolate Muffins


Ingredients:

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
2 Tbsp ground flax seeds (It’s important that these are ground, otherwise your body can’t absorb them properly and you lose all the health benefits)
1/2 tsp salt
5 Tbsp canola or vegetable oil
1/3 cup sugar
3-4 bananas depending on size (You want about 1 1/2 cups mashed)
1 large egg
1 tsp vanilla
1/2 cup white chocolate chips
1/2 cup dried cranberries

Directions:

Preheat oven to 350 F, and spray a 12-piece muffin with nonstick spray.
In a medium bowl, combine all-purpose flour, whole wheat flour, baking soda, baking powder, ground flax, and salt.
In a large bowl, mix together oil and sugar, then add the mashed banana. Stir in the egg and vanilla and beat well.
Add the dry ingredients to the wet ingredients, and before everything is completely combined stir in your white chocolate and cranberries (this will prevent them from sinking to the bottom of your muffins). Mix just until everything is incorporated and then evenly distribute into your muffin tin.
Bake for approximately 18-20 minutes, until golden brown on top and a toothpick inserted in the center of a muffin comes out clean.
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2 responses to “Banana Cranberry White Chocolate Muffins

  1. Pingback: Banana Quinoa Muffins with Rum-Soaked Dates | Kitchen Cures·

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