I'm always on the lookout for healthy, kid-friendly recipes, and the ones from my friends at Stop & Shop never fail to disappoint.  The company recently sent me a fabulous Mother's Day gift basket filled with practically everything I'll need to make these scrumptious-sounding Banana Cranberry Muffins.  Now I just have to find the time to make them, which really shouldn't be hard with a toddler and newborn at home, right?  In the meantime, I thought it only fair to share the recipe with all of you!  Enjoy, and Happy Mother's Day!

Banana Cranberry Muffins
Recipe courtesy of Stop & Shop
Makes 15 muffins

Ingredients:
1/2 cup dried cranberries, rehydrated
1 cup hot water
2 cups all purpose flour
1/2 cup plus 2 tbsp (reserve for tops) low-fat granola, crushed
1/3 cup sugar
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
3/4 cup nonfat sour cream
3/4 cup mashed ripe banana (appx 1 1/2 bananas)
1/4 cup skim milk
2 tbsp vegetable oil
1 tsp vanilla
1 egg

Directions:
Preheat oven to 375 degrees.
Place cranberries in a bowl and cover with hot water.  Combine flour and next 5 ingredients in a large bowl.  In a separate bowl mix sour cream and next 5 ingredients, stir well.  Stir sour cream mixture into dry mixture until combined and mixture is moistened.  Drain cranberries, dry with a paper towel, and fold into muffin mixture.  Spoon mixture into muffin cups and top with remaining 2 tbsp of granola.  Bake for 22 minutes at 375 degrees or until inserted toothpick comes out clean.  Remove from pans and cool.