Banana Cranberry Breakfast Muffins

This recipe popped into my head as a way to avoid shopping. I happened to have brown bananas sitting around with a huge bag of dried cranberries. And I've been craving a semi-sweet breadlike confection to go with my coffee these past few mornings. Something about the cold makes me want to grab a pair of mittens, mug of hot coffee, and a homemade muffin. I feel almost instantly healthier, not only because these muffins are made with bran and honey, but because it beats my normal breakfast of coffee and cheese sticks/pickles/pizza/whatever's-in-the-fridge almost anyday. Once again, Happy Holidays!! Here's wishing for snow soon!!

Banana Cranberry Muffins

2 cups all-purpose flour
1 cup crushed bran cereal
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3 large ripe bananas, mashed
1 egg
1/2 cup honey
1/3 cup canola oil
1 cup dried cranberries

Preheat the oven to 350 degrees and line 18 muffin cups with paper liners (or spray with non-stick spray).

In a large bowl whisk together the flour, bran, baking powder, baking soda, cinnamon, and salt. In a seperate bowl whisk together the bananas, egg, honey, and canola oil. Pour the wet ingredients into the dry ingredients and mix until just combined and no flour is visible. Gently fold in the cranberries. Scoop into the muffin tins 2/3 of the way full. Bake for 10-15 minutes.

Source: Sarah Cupcake original.