Enjoy these moist delicious muffins for a grab-and-go breakfast or later in the day snack. Cranberry and banana offer a unique flavor combination that is universally pleasing.

Banana Flaxseed Cranberry Muffins

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Serves: 12
Calories: 147.59 kcal
Fat: 4.83 g
0.89 g
24.86 g
Protein: 3.09 g
Fiber: 2.74 g
Sugar: 11.03 g
Sodium: 167.66 mg
0.0 g
14.53 mg

Ingredients

  • 3 medium bananas (12 ounces), mashed
  • 1 egg
  • 1 teaspoon orange extract
  • 3 tablespoons extra light flavored olive oil or canola oil
  • 2 tablespoons ricotta cheese
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup fresh or frozen cranberries
  • 1 Tbsp Flaxseed

Instructions

  1. Preheat oven to 350 degrees.
  2. Mash bananas and set aside.
  3. Beat egg in a large mixing bowl.
  4. Add orange extract, oil, ricotta cheese, sugar and salt and mix well.
  5. Add bananas and mix well.
  6. In a separate bowl, combine flour, baking soda and baking powder.
  7. Slowly add dry ingredients to wet, stirring to combine, avoiding over mixing.
  8. Fold in cranberries.
  9. Grease muffin tin with oil or cooking spray.
  10. Sprinkle each muffin with some flaxseed
  11. Bake in oven ~ 18 minutes (give or take 5 minutes, oven times vary; test readiness with toothpick)
Nutrition label for Banana Flaxseed Cranberry Muffins
https://food4healthrd.com/banana-flaxseed-cranberry-muffins/

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