Banana Cranberry Muffins

Bursts of tart, juicy cranberries are dotted throughout these sweet banana muffins with a hint of almond.

Ingredients:

Streusel Topping:

3 tbsps chopped walnuts

2 tbsps ground almonds

1 tbsp brown sugar

1/4 tsp cinnamon

1 tsp light olive oil

Muffins:

1 1/2 cups flour

3/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg

1 1/2 cups mashed ripe bananas (3-4 bananas)

1/2 cup butter, melted

1 tsp almond extract

1 cup fresh or frozen cranberries

First mix the streusel topping ingredients together and set aside.

In a large bowl mix the flour, sugar, baking powder, baking soda and salt together. In another bowl beat the egg, mashed banana, melted butter and almond extract together.

Now add the banana mixture to the dry ingredients and mix just until combined, easily done by hand no need for a mixer.

Finally fold in the cranberries.

Take a heaping tablespoon and deposit in each paper lined muffin tin. Then sprinkle about half the streusel over each muffin. Dollop the remaining batter on top and sprinkle the rest of the topping evenly.

Bake at 375°F for 20-25 minutes or until a cake tester comes out clean.

Makes 12 medium muffins

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