A few years ago, when I was living in Southampton, England, I searched the entire city (it was small) for cranberries. I kept leaving stores empty-handed, but I eventually found a bag in the frozen department. At the time, I was making cranberry-orange cookies to share with my friends at a Thanksgiving Day feast. The mix of the sweet orange juices and tangy cranberries was oh-so-perfect. I mean, they were lick-my-lips-and-hand-me-a-dozen-more, delicious.
So when I spotted a box of real, whole cranberries at Whole Foods last week, I immediately threw them in my cart.
As predicted in my previous post, my life is hectic right now. On Tuesday night, as I was coming home from a late night at work, I called my mom. She listened as I complained about: how tired I was, how stressed I was, and how overwhelmed I felt. She was patient, as she always is, and gave me some advice: take the night off from work/packing/studying and do something fun. Seems trivial, right? But at the time, it didn’t even occur to me to take a break – I just wanted to continue tackling my evergrowing to-do list.
After I got home, threw down my bag and changed, I immediately headed to the kitchen. Baking is my happy place, my distraction and what I do for fun. This may be a healthy recipe blog but boy, do I love to bake. The muffins turned out really well – the mashed bananas (I used bananas that were about 1.5 weeks old and really smooshy) and coconut oil add a lot of moisture to the recipe. I also took the sugar down to a very small amount (too small for me, actually) but added a small drizzle of honey across the finished product to attain my desired sweetness. There’s also a little crunch from the pecans and a burst of tang from the cranberries. And the best part? They’ll fill you up!
- 1 1/4 cups all-purpose flour
- 1 cup oats
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 3-4 mashed ripe bananas
- 4 tbsp coconut oil, melted
- 1/3 cup chopped pecans
- 1 cup fresh cranberries
- **drizzle of honey for garnish
- Preheat the oven to 375 degrees
- In a large mixing bowl, combine the flour, oats, sugar, baking powder, baking soda and salt. Mix well.
- In a separate bowl, beat the egg, smashed bananas and melted coconut oil until smooth.
- Add the wet mixture to the dry ingredients and stir to blend.
- Stir in the cranberries and chopped pecans until combined.
- Using a 1/4 cup, spoon the batter into you muffin tin, filling to the top (these will not rise too much)
- Bake for ~20 minutes in the middle rack
- **I added a drizzle of honey on top of these because they didn’t come out as sweet as I prefer. Because I added the honey while they were warm, it soaked into the muffins and tasted delicious**
- Store in an air-tight container
See these four muffins in the pictures? These are the only ones left…I had some help, but I mostly ate them myself over the past three days. Oops! Okay, back to packing – have a lovely weekend!
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