Best Banana Cranberry Muffins Recipes

CRANBERRY BANANA OAT MUFFINS

Steps:

• Combine the first six ingredients in a mixing bowl.
• Mix well.
• Beat together egg, bananas and melted butter or margarine until smooth.
• Add to dry ingredients.
• Stir to blend.
• Stir in cranberries just until combined.
• Spoon batter into prepared muffin pan, filling almost to the top.
• Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.

BANANA WALNUT CRANBERRY MUFFINS

Steps:

• 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.

BANANA CRANBERRY MUFFINS

Steps:

• In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. Drain and set aside., In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

EDNA'S BANANA CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mash bananas and sugar together in a bowl; add egg and vanilla extract and mix well. Stir whole wheat flour, baking powder, baking soda, and salt together in a separate bowl; stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.

BANANA CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Sift flour, oat bran, baking powder, baking soda, and salt together into a large bowl.
• Beat brown sugar, butter, egg, and vanilla extract together in a bowl until smooth. Beat in bananas, almond milk, and cranberries. Fold in flour mixture. Stir walnuts into the batter.
• Fill each muffin liner with 1 tablespoon batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

EAT CLEAN BLUEBERRY BANANA CRANBERRY MUFFINS

Steps:

• Preheat oven to 350. Line 12 cup muffin tin with liners or spray with non stick spray.
• In a large mixing bowl mix flour, cinnamon, baking powder and soda.
• In medium mixing bowl mix sucanat/sugar, bananas, applesauce and egg whites.
• Place blueberries and cranberries in dry flour mixture and stir gently to coat fruit.
• Mix the banana mixture in with the dry flour mixture and stir until just moistened.
• Spoon batter into muffin cups.
• Bake 18-22 minutes or until cake tester comes out clean.
• I have also sprinkled a few crystals of sugar/sucanat on tops and this is attractive and tasty. Frozen or fresh cranberries are fine.
• Makes 12-18 muffins.

HEALTHY BANANA CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
• Combine bananas, flour, oats, eggs, wheat germ, maple syrup, coconut oil, ground flax seed, cinnamon, vanilla extract, baking powder, baking soda, and sea salt in a large bowl until batter is well mixed; fold in cranberries and pecans. Fill muffin cups with batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes.

BANANA CRANBERRY MUFFINS-PAMPERED CHEF

Steps:

• Preheat oven to 400 degrees.
• Combine flour, baking powder, cinnamon & salt in a small bowl; set aside.
• Mix together bananas, milk, sugar, butter, egg & cranberries.
• Add flour mixture stirring just until moistened.
• Scoop into muffin tray.
• Bake 20-25 minutes or until lightly browned.

BANANA-CRANBERRY SPICE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed. Beat in bananas. Stir in crushed cereal; let stand 5 minutes.
• Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.

MUFFINS: BLUBERRY, CRANBERRY, BANANA, OATMEAL, POPPY SEED, & CHEESE RECIPE - (4.4/5)

Steps:

• Directions 1. Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside. 2. In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). 3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins. Poppy Seed Muffins: • Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture. Cheese Muffins: • Prepare as above, except stir 1/2 cup shredded Cheddar cheese or Monterey Jack cheese into nour mixture. • Per muffin: 155 cal., 7 g total fat (2 g sat. fat), 24 mg chol., 158 mg sodium, 19 g carbo., 0 g dietary fiber, 4 g protein. Daily Values: 2% vit. A, 10% calcium, 5% iron • Exchanges: 1 Starch, .5 Other Carbo., 1 Fat Blueberry Muffins: • Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter. Banana Muffins: • Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture. • Per muffin: 184 cal., 9 g total fat (1 g sat. fat), 18 mg chol. 126 mg sodium, 24 g carbo., 1 g dietary fiber. 4 g protein. • Daily Values: 1% vit. A, 3% vit. C, 6% calcium/6% iron • Exchanges: 1 Starch, .5 Other Carbo., 1.5 Fat Cranberry Muffins: • Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter. Oatmeal Muffins: • Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture. Streusel Topping ingredients 3 tablespoons all-purpose flour 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 2 tablespoons butter 2 chopped pecans or walnuts Directions: In a small bowl stir together flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in chopped pecans or walnuts. nutrition facts (Muffins) Servings Per Recipe 12, cal. (kcal) 136, Fat, total (g) 5, chol. (mg) 19, sat. fat (g) 1, carb. (g) 19, Monosaturated fat (g) 2, Polyunsaturated fat (g) 2, sugar (g) 6, pro. (g) 3, vit. A (IU) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (pg) 8, Cobalamin (Vit. B12) (pg) 0, sodium (mg) 128, Potassium (mg) 45, calcium (mg) 61, iron (mg) 1, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

BANANA CRANBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
• In a large bowl, combine bran, all-purpose flour, whole wheat flour, baking powder,, cinnamon, baking soda and salt . In alnotherbowl, ehisk together btoen sdugar, egg, milk, banana, butter and vanilla; pour over fry ingredients and add cranberries. Stir just until moistened.
• Spoon into prepared muffin pan and top each with a banana slice. Bake for 20-25 minutes or until tops are firm to the touch. let cool in pan for 10 minutes. TArnsfer to cool completely.
• COOKING TIPS: Use very ripe bananas - deep yellow with brown spots - for the best texture and flavor. As bananas get too ripe to eat, freeze them in the skin in a freeezer bag to have on hand for muffins.
• TIPS FOR KIDS: Kids can mash the bananas and measure the ingredients. Older kids can reasily make these muffins with supervision.
• FOR THE ADVENTUROUS: Replace the cranberries with dried cherries and add 1/2 cup chopped toasted pecans or almonds.

BANANA APPLESAUCE CRANBERRY GLUTEN FREE MUFFINS

Steps:

• Preheat the oven to 375. In a mixing bowl put the melted butter, sugar, egg, vanilla, smashed banana and applesauce. Whisk this together.
• In another bowl whisk the GF baking mix, cinnamon, baking powder, salt and xanthum gum.
• Mix the wet ingredients with the dry. Stir gently until mixed. It too runny, add a little more baking mix. Then add the Cranberries. I just added a big handful. Gently stir in.
• Spoon into prepared muffin pans. Sprinkle tops with the cinnamon sugar. Bake for about 12 minutes or until toothpick comes out with crumbs, not batter. Let cool slightly before moving. Do not cover until totally cool. GF items do not seem, in my experience, to like steam.

BANANA-CRANBERRY CRUNCH BREAKFAST MUFFINS

Steps:

• Preheat oven to 375 deg. F. In large bowl, mix together flour, baking soda, brown sugar and cinnamon with a whisk. Set aside.
• In separate large bowl, mix together smashed bananas, cranberries, oil, buttermilk, eggs, salt, vanilla extract and almond extract. Mix well, then add granola. Make a well in the center of the dry ingredients and mix the buttermilk/banana mixture into it until well blended.
• Grease muffin cups, or line each cup with a paper liner. Place batter in each cup to a level of 3/4 full. Mix together streusel ingredients--Divide streusel mixture evenly over the top of each muffin.
• Bake for 25 minutes, until toothpick comes out clean.

BANANA BRAN CRANBERRY MUFFINS

Steps:

• Combine all dry ingredients in a large bowl.
• Combine all wet ingredients in a smaller bowl. Mix well.
• Combine wet and dry ingredients with cranberries. Stir until combined.
• Spoon into greased muffin tin.
• Bake in 350 degree oven for 30 minutes.

CRANBERRY-BANANA BREAKFAST MUFFINS

Steps:

• Preheat oven to 375°F
• Lightly grease muffin cups or spray with cooking spray.
• In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
• In a medium-size bowl, combine egg, banana, and margarine until smooth.
• Add to dry ingredients, stirring just until moistened.
• Fold in cranberries.
• Fill muffin cups and bake for 20 minutes or until done.

BANANA-CRANBERRY SPICE MUFFINS

Steps:

• Heat oven to 400 degrees F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed. Beat in bananas. Stir in crushed cereal; let stand 5 minutes.
• Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.

BANANA-CRANBERRY SPICE MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or use paper baking cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, beat egg, milk and oil with fork or wire whisk until well mixed. Beat in bananas. Stir in crushed cereal; let stand 5 minutes.
• Stir in remaining ingredients except cranberries until blended. Stir in cranberries. Divide batter evenly among muffin cups.
• Bake 20 to 25 minutes or until light golden brown. Immediately remove from pan to cooling rack. Serve warm.

BANANA CRANBERRY MUFFINS

Steps:

• Mix egg, yogurt, bananas.
• Add remining ingredients
• Place mix in muffin tin lined with paper liners.
• Bake at 400F for 25 min. ENJOY!