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Preheat oven to 350 degrees Fahrenheit
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In a medium bowl sift all dry ingredients together, minus 2 tablespoons of flour.
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In a large bowl mash bananas together. Once mashed add in sugar, vanilla, egg, orange extract and melted butter together.
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Slowly fold in dry ingredients.
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In a small bowl coat cranberries with flour.
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Add cranberries to muffin mixture and gently fold to cover.
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Put ¼ cup of muffin mix into a well-greased cupcake pan.
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Top muffins with an even layer of crumble and bake for 25-30 minutes, or until muffins are slightly golden brown and the center is cooked through.
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Remove muffins from the oven and allow to cool for 5 minutes (or until cool enough to safely transfer to a cooling rack). Once cooled to the touch, transfer to a cooling rack and allow to sit for 10 minutes before drizzling glaze over each muffin evenly. Serve.