I can’t believe we’re at the end of 2017! This year has gone by in a flash, and I wanted to celebrate with you by sharing an easy recipe that will be perfect for your New Years brunch!
Before I get to that, I wanted to share with you some fantastic personal highlights from this year! Clint and I welcomed our beautiful baby girl Clodagh in May. That means we have a full house of ladies (four girls in total). Our little girl, Hazel turned two years old (going on twelve), and our oldest girls are officially in ‘grades’ in school (grade one and grade two).
I also have decided to take some time off my full time job and focus on my family, and what I love: MY BLOG! With four wee ladies (and one hungry husband) I’m hoping to share more if myself with you – our adventures, easy and family-friendly recipes, and tips on how I survive the daily grind (#MomLife). Clint and I are also currently planning our wedding (more on that to come in a later post) which we will be celebrating this September.
That being said, I wanted to share with you and your family a Happy New Year. I’m so happy you were able to stop by today and take a peek on these delicious little treats. If you saw me on Facebook yesterday you saw that I literally just whipped these up. Inspiration came when I was starring in my refrigerator and saw a bag of cranberries that I need to use up (yeay for Christmas Dinner leftovers… am I right?!). I will use some of those delicious fresh gems in champagne tonight, but I had a ton remaining…
Tart cranberries, paired with sweet, overripe bananas make a perfect pair! I thought I would take a twist and add almond extract in the batter and top these off with almond slivers. The best part? If you’ve made my Chocolate Chip Banana Muffins, you know how easy they are to make. Using the base for that recipe and making some adjustments allowed for these easy peasy muffins to be prepped in under 10 minutes and baked in about 20 minutes.
Cranberry Almond Banana Muffins
- 3 Bananas ripe
- 1 Egg
- 2 tsp Pure Almond Extract
- 1/3 cup Vegetable Oil
- 1/2 cup Granulated Sugar
- 1 1/2 cups All Purpose Flour
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- pinch of salt
- 3/4 cup Fresh Cranberries roughly chopped
- 1/4 Almond slivered
- Preheat oven to 350 degrees, grease a muffin tin, or add liners. In a large bowl mash bananas with a fork. Then stir in the egg, sugar, vegetable oil, and almond extract.
- In a small bowl mix together the nutmeg, cinnamon, flour, baking powder, and baking soda.
- Add the dry bowl into the wet ingredients and stir together once. Add cranberries and give everything a few stirs to bring it together. Divide equally into the muffin tin and top with slivered almonds.
- Bake for 20 – 25 minutes checking after 20 minutes.
I consider this a win for easy freezer meals! Next up: 2018 goals. I can’t wait to share with you what my plans are, along with tasty meals that are perfect for your family! Happy New Years Sweet Friends!