The Kawaii Bunny

A Place for Cute Adorable Food & Things

Organic Banana Bread Blueberry & Cranberry Muffins

IMG_8058Tomorrow I am leaving for 10 days for work, and my sweetheart will be at home taking care of the fur babies. He isn’t the best at making sure he eats up our fresh produce when I am not around, and we still have lots in the fridge and on the counter. So I decided to use up what I can of the fruits and berries by baking some of these muffins to freeze; this way the fruits wont go to waste while I am away. All of the ingredients in this recipe are organic, we actually place a produce order through this company called “The Organic Box” that is located in Edmonton. They expanded to include a drop off location here in Fort McMurray which is awesome because it gives us more options; and they try to support local growers!  For more information check out their website here. I find these are not overly sweet, and you could use chocolate chips instead of berries, or even try some other fruit combinations. The brown sugar I used to garnish these is called “free flowing”; so its more like granular white sugar but brown, I like putting this and the rolled oats on top to give it a nice crunchy texture. Originally I was going to substitute some of the flour for whey protein powder to pack some extra punch into these little guys…. but I forgot, so if I do make them again hopefully I can try it out then. Also you could easily half this recipe I was just overly ambitious and wanted to use up all the fruits! 

Organic Banana Bread Blueberry & Cranberry Muffins

Makes 24

4 Ripe Bananas mashed
2/3 cup melted butter
1 cup Sugar
2/3 cup Almond Milk
2 Large Eggs
2 tsp Vanilla Extract
3 cups flour
2 tsp Baking Soda
Pinch of Salt
1 cup Blueberries
1 cup Cranberries
Brown Sugar and Rolled Oats to Garnish

Preheat oven to 350 degrees, line muffin tins with paper wrappers. Mash bananas in a large metal bowl; then add melted butter, sugar, almond milk, vanilla, and eggs and mix well until smooth and well incorporated. Sprinkle baking soda, flour and salt over the mixture and gently fold in until combined. The dough will be fairly sticky, not exactly firm like normal bread dough, and not really smooth like a muffin mix. Gently fold in the berries, trying not to over mix the mixture or break the berries. Spoon mixture into liners until 3/4 full, garnish with a light sprinkle of brown sugar and rolled oats, and bake in oven for 20-25 minutes until golden brown. You can tell if they are done by touching the tops of the muffins, if they bounce back they are done! 

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