Wherever I bring these Cranberry Chocolate Banana Muffins I always get compliments. They look pretty with the dots of cranberry, so moist and very delicious. Use fresh, frozen or dried cranberries.
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As we celebrate Thanksgiving, we were reminded of our trip to Plymouth, Massachusetts back in July, 2005. Abigail was six months pregnant with William and we took advantage of the chance to travel to New England before the baby
arrived.
We chose to go to Plymouth because we wanted to visit the site where the Pilgrims first settled and learn about their history. We were so impressed by the courage of the Pilgrims in the face of many hardships that we were inspired to name our son, William, after William Bradford the second governor of the Plymouth Colony.
During their arduous 60 day sea crossing Bradford wrote in his journal, “All great and honourable actions are accompanied with great difficulties and must be both enterprised and overcome with answerable courages“.
Their Christian faith enabled them to persevere in the midst of great adversity and establish a community where they were free to worship God according to His Word.
While in Plymouth we stayed at the Governor Bradford Inn. It overlooks the historic Plymouth Harbor where the Plymouth Rock and Mayflower II are located.
The Mayflower II is a reproduction of the original Mayflower vessel. It has been recreated to give a sense of what the original 17th-century ship was like. Seeing the inside of this very small vessel meant to carry only about 50-60passengers, (there were about 104 onboard), we were amazed at how the Pilgrims managed to survive the journey.
We also saw the cramped passengers’ quarters, the “hold” where they stored food, clothing, and other items needed to start the colony, and the very crude tools used in 17th-century navigation. The photo below shows the Mayflower II journeying from Plymouth, England to Plymouth, Massachusetts in 1957.
On board the Mayflower II, you will meet actors dressed in period costumes speaking in 17th century English who will share with you what life was like during the voyage. We met Captain Myles Standish, the military advisor for the Plymouth Colony. He shared with us his experiences while on board and the death of his wife Rose upon arrival at Plymouth.
Amonument to the Pilgrims who died during the first year in the Plymouth Colony.
Overall, it was a very successful trip and we’re glad we went. It is a trip that is highly recommended.
Now to a lighter note, here’s a lovelyrecipe that’s great for the holidays – Cranberry Banana Muffins.
NOTES ON INGREDIENTS FORCRANBERRY CHOCOLATE BANANA MUFFINS
- Sugar – I use white but feel free to use light or dark brown sugar, too.
- Flour
- Baking powder
- Salt
- Eggs – bring eggs to room temperature first before using.
- Plain yogurt – may be substituted with sour cream, too
- Banana – ripe and mashed
- Light olive oil or vegetable oil
- Vanilla extract
- Cranberries – coarsely chopped. Use fresh or frozen cranberries. If you wish to use dried cranberries or raisins, fully dehydrate first before using.
- Chocolate chips
HOW TO MAKECRANBERRY CHOCOLATE BANANA MUFFINS
Preheat oven to 400 F.
Whisk together the flour, baking powder and salt. Set aside.
In a bowl of an electric or hand mixer, crack the eggs and beat lightly just until combined. It can also be done by hand or manually. Add sugar, yogurt, banana, oil and vanilla extract and continue to beat in medium speed until it’s smooth and there are no big banana lumps roughly 1-2 minutes.
Adjust the speed to low and then slowly pour in the flour mixture. I try to do this in three parts to preventthe flour fromsplattering all over the place. Scrape the sides with a spatulaafteraddingeach flour. Wheneverything is just combined, stop the the mixer. Fold in the cranberries and the chocolate chips.
Divide evenly into a 12-cup muffin pan with liners. Bake at 400 for about 18-22 minutes or until a tester comes out clean. Oven heating/temperatures vary so adjust the time accordingly. I use a Demarle Flexipan – the muffin cooks faster here so you may have to adjust the time a bit if usinga regular muffin pan. Let this serve as a guide. A friend of mine who made this recipe said it took about 22 minutes for her muffin to fully cook.
Leave it to cool a bit in the pan for about 7-10 minutes and then transfer to arack to cool completely.The muffinsmayfeel soft when you liftthem upbut don’t worrythey will harden asthey cool down.
I love that this is just a balance of sweet-tart flavors and comes out really moist even after you have left it standing for a few hours. Moist and delicious cranberry muffins!
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Cranberry Banana Muffins
Manila Spoon
Wherever I bring these muffins I always get compliments. They look pretty with the dots of cranberry, so moist and very delicious. Use fresh, frozen or dried cranberries.
4.86 from 7 votes
Print Recipe Save
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Breakfast, Snacks
Cuisine American
Servings 18
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs, room temp
- 1 cup sugar plus 3 tablespoons extra
- 1 cup plain yogurt (or sour cream)
- 1/2 cup banana, mashed (about 1 1/2 bananas – you can use 2 bananas if you prefer)
- 1/4 cup light olive oil or vegetable oil
- 1 tsp vanilla extract
- 1 cup cranberries, coarsely chopped
- 1/2 cup chocolate chips
Instructions
Preheat oven to 400 F.
Whisk together the flour, baking powder and salt. Set aside.
In a bowl of an electric or hand mixer, crack the eggs and beat lightly just until combined. Add sugar, yogurt, banana, oil and vanilla extract and continue to beat in medium speed until it’s smooth and there are no big banana lumps roughly 1-2 minutes. This may also be done by hand or manually.
Adjust the speed to low and then slowly pour in the flour mixture. I try to do this in three parts to prevent the flour from splattering all over the place. Scrape the sides with a spatula after adding each flour. When everything is just combined, stop the the mixer. Fold in the cranberries and the chocolate chips.
Divide evenly into a 12-cup muffin pan with liners. Bake at 400 for about 18-22 minutes or until a tester comes out clean.
Leave it to cool a bit in the pan for about 7-10 minutes and then transfer to a rack to cool completely. The muffins may feel soft when you lift them up but don’t worry they will harden as they cool down.
I love that this is just a balance of sweet-tart flavors and comes out really moist even after you have left it standing for a few hours. Moist and delicious cranberry muffins!
Notes
TIPS & TRICKS
I use white sugar but you may choose to use brown, too.
You can replace yogurt with sour cream.
If you would like to use dried cranberries or craisins, make sure to rehydrate them first before using.
Double the amount of chocolate if you want more chocolate flavor!
Oven heating/temperatures vary so adjust the time accordingly. I use a Demarle Flexipan – the muffin cooks faster here so you may have to adjust the time a bit if using a regular muffin pan or a smaller muffin pan. Let the time here serve as a guide. A friend of mine who made this recipe said it took about 22 minutes for her muffin to fully cook.
Keyword breakfast cranberry muffins, christmas muffins, cranberry chocolate banana muffins, cranberry muffins with chocolate, cranberry sour cream muffins, cranberry yogurt muffins, holiday-inspired muffins
Tried this recipe?Let us know how it was!
Last updated on October 26th, 2023 at 10:08 am
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