They take less than 10 minutes to prepare (I bet it is faster to prepare them than driving to the closest Starbucks). Not only fast to make, they are also low fat, low sugar yet still pretty yummy. Give this recipe a try and let me know if you can also finish prepare it within 10 minutes!
Here are the ingredients:
- 1 lemon
- 2 bananas
- 1/4 cup of dried cranberries (don’t really have to measure, just a handful)
- 2 eggs
- 1/2 cup of sugar
- 1/2 cup of sour cream (can sub with yogourt)
- 1 1/2 cups of all purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- a pinch of ground ginger (optional but highly recommend!)
Preheat oven to 350F. Spray your muffin pan with non-stick vegetable pan spray .
Zest & squeeze the juice of lemon into a small bowl. In that same bowl, mash the two banana and add in your cranberries. Set aside for later use
In another medium bow, mix flour, baking powder and baking soda and ground ginger.
In your big mixing bowl, use hand held electric mixer to beat sugar and two eggs until fluffy ribbon stage. (I know, it sounds like we are making sponge cake, but trust me it works and it is much better than tradition muffin method!).
Sift half of flour mixture into the batter, fold until roughly mixed. Fold in all of sour cream until roughly mixed. Then sift in the remaining flour mixture and fold again. Finally add in banana, cranberries & lemon juice and fold until just mixed (avoid over mixing!)
Dish out the batter into even potions and bake in 350F oven until golden brown and delicious smelling. For my baby loaves pan, it took me 18 minutes, but it really depends on your oven and shape of pan.
There is no extra added oil or butter and much lower sugar then your store bought muffins. They are still very soft and moist. The banana taste is very subtle and I just love the smell of lemon from these muffins.