Banana Walnut Cranberry Muffins recipe
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Ingredients
- 2 cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda ½ teaspoon ground nutmeg ¼ teaspoon salt 1 cup white sugar ½ cup butter, melted 2 eggs 1 ½ cups mashed bananas 1 cup dried cranberries ½ cup chopped walnuts ¼ cup packed brown sugar 3 tablespoons all-purpose flour 2 tablespoons butter, cut into 1/4-inch cubes ⅓ cup chopped walnuts
Nutrition Info
- 278.4 caloriescarbohydrate: 41.1 gcholesterol: 42.3 mgfat: 12.1 gfiber: 1.9 gprotein: 3.8 gsaturatedFat: 5.2 gservingSize: -sodium: 182.9 mgsugar: 23.6 gtransFat: : -unsaturatedFat: : -
Directions Banana Walnut Cranberry Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
Combine white sugar, melted butter, and eggs in another bowl, whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
Spoon batter into lined cups, filling each 3/4 full.
Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
Sprinkle walnut crumble over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.