We really like muffins around here. I don’t get to make them that often but when I do, we gobble them up fast. And just so you know, we call them muffins even if it was baked in a loaf pan, hehe!
This recipe is one of my husband’s ultimate favorites. He likes to add a dab of butter and put into toaster oven for a couple of minutes before he enjoys his slice.
I like to eat it directly out of the pan (what mom doesn’t?) and my kids will take it anyway they get it. For some reason they’ve been picky and not wanting the cranberries, so they pull them out- little stinkers.
note: This recipe can be made into muffins, just pour batter into muffin tins instead and adjust the cooking time as needed.
What you need:
3 C spelt flour (or any variety flour of your choice)
1/2 C coconut oil
1/2 C raw honey (for “sugar free” try Sweeten Me a non GMO, low-cal natural sweetener)
1 egg
2 ripe bananas
2 t baking powder
dash of salt
1/2+ C dried cranberries
1/2+ C chopped nuts
What you do:
- Preheat the oven to 350 degrees
- Mix the wet ingredients for about 1 minute
- Add in the dry ingredients slowly, mix until combined
- Once wet & dry are combined, add your nuts and cranberries
- Pour batter into a greased 9X9 glass pan or a loaf pan
- Bake for 50 to 60 minutes or until done, cool for 5-10 minutes
- Enjoy!
What’s your favorite way to enjoy muffins?
Oh yum! I think my family would love this. Definitely going to try this…just have to make it gluten free. Thanks!
Bowling Fmaily, I hope you love them, let me know how the gluten free version tastes, I bet it’ll be a hit!
Thanks for this recipe…We love muffins too! Can these be made with either sweetened or unsweetened cranberries?
Ok gosh, I forgot to note I used unsweetened but yes you can use either! 🙂
Ive tried to Pin this but it doesn’t work. Is the PIN button broke? Thanks
Uh oh Kathy, I will look into this!