Ingredients for Banana Cranberry Spice Muffins
- 1 1/2 cups Fiber One Cereal, crushed
- 1 large egg
- 1/2 cup nonfat milk
- 1/4 cup vegetable oil
- 2 ripe bananas, mashed
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 pinch salt
- 1 cup fresh or frozen cranberries
- 1/4 teaspoon ground cloves
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How to Make Banana Cranberry Spice Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the bottoms of the cups.
- In a resealable bag, crush 1 ½ cups of your favorite cereal (like graham crackers or crushed pretzels) until finely crumbed.
- In a medium bowl, whisk together 1 large egg, ½ cup milk, and ¼ cup vegetable oil until well combined.
- Mash 2 ripe bananas and stir them into the wet ingredients.
- Add the crushed cereal to the banana mixture and stir to combine. Let the mixture rest for 5 minutes.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and a pinch of salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen cranberries.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
43g
Fat
3g
Carbs
8g
