Ingredients
16
16 servings
- •2 cups all-purpose flour
- •1 ½ teaspoons baking powder
- •1 teaspoon ground cinnamon
- •½ teaspoon baking soda
- •½ teaspoon ground nutmeg
- •¼ teaspoon salt
- •1 cup white sugar
- •½ cup butter, melted
- •2 eggs
- •1 ½ cups mashed bananas
- •1 cup dried cranberries
- •½ cup chopped walnuts
- •¼ cup packed brown sugar
- •3 tablespoons all-purpose flour
- •2 tablespoons butter, cut into 1/4-inch cubes
- •⅓ cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
- Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
- Spoon batter into lined cups, filling each 3/4 full.
- Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
- Sprinkle walnut crumble over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.
Nutritional Facts
Per 16 servings
- Calories: 278
- Carbohydrate: 41g
- Fat: 12g
- Fiber: 2g
- Protein: 4g
- Sugar: 24g
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