Banana Cranberry White Chocolate Chip Muffins [Intro to Cooking]

Every year around the holidays I make a truck load of baked goods for my boyfriend’s family members. Sometimes the things I make are hit or miss…it really is hard to get everything perfect when you literally make like 8 dozen of each recipe. But this year there was one recipe that I couldn’t mess up…banana cranberry white chocolate chip muffins.  They were so easy to make and soooo delish! When you eat one right out of the oven the flavors meld perfectly together, a burst of tart cranberry, followed by a pocket of oozy white chocolate, all put together in a banana-flavored carb-erific muffin!

Here is what you’ll need:

  • 2 cups of all-purpose flour
  • 8 tablespoons sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup fresh cranberries, don’t forget to chop ’em up roughly!
  • ½ cup white chocolate chips (not guna lie…I added more)
  • ¼ cup plain yogurt (makes them moist!)
  • ¼ cup + ⅛ vegetable oil
  • 3 large ripe bananas, mashed (1½ cups about)
  • 2 large eggs, beaten lightly
  • 1 teaspoon vanilla extract

To get your oven working and to heat up your kitchen in this death trap of a winter, preheat it to 350 degrees before you start mixing. Next mix all dry ingredients listed above together (this is when I always spill and get poofs of flour on me, so be more careful than I am!) When these are all sifted together, you can mix in the cranberries and the white chocolate. In a smaller bowl you can mix the mushed banana, oil, eggs, yogurt, and vanilla together. Then you can fold in that yummy wet mixture into the dry ingredients, don’t be afraid to taste it a few times, gotta make sure it’s right! Make sure to grease your muffin pan if you’re not using muffin tins and fill the spaces 1/2 or 2/3 way full. You’ll bake these babies for about 15 minutes, check them by sticking a knife into the center and see if it comes out clean. If it’s clean you’re good to  go, just wait like two minutes before you taste them so you don’t burn your mouth.

Enjoy! Click here for the original recipe from Lemons and Anchovies!

[Lead image via]

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