Banana Cranberry Muffins

I have to admit that today I am in full on procrastination mode...rather than doing some work I had planned, I have cleaned and organized the condo (including bathroom cabinets, clearing the den and five loads of laundry), made dinner for tonight (steak, no recipe required!), dinner for tomorrow night (stay tuned, pulled pork sandwiches) then decided to make some muffins (at 8:30 at night!)

Prep Time: 10 mins  
Bake time: 25 mins
Total Time: 35 mins
Made 24 mini muffins and 6 regular sized muffins

Ingredients

1 3/4 cups all-purpose flour

3/4 cup white sugar

1 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

2 large eggs, lightly beaten

1/2 cup unsalted butter, melted and cooled

2 ripe large bananas mashed well

1/2 cup cranberries, I used frozen and defrosted them

1 teaspoon vanilla extract

Extra butter to butter muffin pan

Directions

1. Preheat oven to 350 F and place the oven rack in the middle of the oven. Butter the muffin tray.
2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. Add cranberries and partially mash so that the mixture has a slight reddish colour but they aren't totally mashed up.
4. With a rubber spatula lightly fold the wet ingredients into the dry ingredients just until combined and the batter is thick and chunky. Do not over mix.
5. Spoon the batter into the prepared muffin tins.
6. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
7. Place on a wire rack to cool for five minutes and then remove muffins from pan. 
8. Serve warm or at room temperature...I like them with a little bit of butter on them. Yummmm!

When I made them I had 24 mini muffins and 6 regular sized muffins (made more than my mini tray!)