Banana and Cranberry Bran Muffins

1. 1

   Position an oven rack in the middle of the oven.

2. 2

   Preheat the oven to 400F.

3. 3

   Line a standard muffin pan with paper baking cups or lightly butter the muffin cups.

4. 4

   Combine the flour, baking powder, salt, and cinnamon in a large bowl and set aside.

5. 5

   Using a mixer set on medium speed, beat the egg, banana, milk, brown sugar, and vegetable oil in a large mixing bowl for 1 minute, or until smooth and creamy.

6. 6

   Stir in the All-Bran and set the batter aside for about 10 minutes.

7. 7

   Turn the mixer to low and combine the flour mixture with the banana mixture, beating just until incorporated, with no streaks of flour remaining.

8. 8

   Fold in the pecans and cranberries.

9. 9

   Spoon the batter into the muffin cups, filling them two-thirds full.

10. 10

    Bake the muffins for 20 to 25 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.

11. 11

    Remove the muffins from the oven and allow to cool in the pan for 5 minutes.

12. 12

    Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.