Oven Baked Cranberry Banana Muffins
2022-04-26- Cuisine: American
- Course: Dessert, Oven
- Skill Level: Advanced, Child Friendly
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Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
133.8 -
Carbohydrates
29.6 g -
Cholesterol
0.4 mg -
Fat
0.5 g -
Fiber
2.9 g -
Protein
4.4 g -
Saturated Fat
0.1 g -
Serving Size
1 -
Sodium
160.4 mg -
Sugar
8.5 g -
Trans Fat
0.1 g -
Unsaturated Fat
0.1 g -
Potassium
144.2 mg
Oven-baked cranberry banana muffins. These Cranberry Banana Muffins are delicious and perfect for breakfast! They are soft and fluffy, full of banana flavor, cranberries, and nutmeg. Yum!
These Muffins are so delicious and easy to make! They have a strong banana flavor, with a sprinkling of tangy cranberries and some nutmeg—yum! And you can whip up a batch of them quickly during the hustle and bustle of the holidays!
Cranberry Banana Muffins
Do you love cranberries? Our family loves them, especially around the holidays. So when I found some half-dead bananas in the bowl, I decided to make cranberry banana muffins! I wasn’t sure if I wanted to share the recipe, but after one bite I changed my mind.
They are delicious! It’s a welcome change from all the cookies and candy I usually share. (But don’t worry, a new cookie recipe is coming tomorrow!) These muffins are super fluffy and moist! They have a real banana taste and are filled with cranberries and nutmeg chips. They are perfect for breakfast or as an afternoon snack. Make sure to bake them this holiday season!
Tips and Tricks:
You can buy fresh cranberries from September to December. Frozen cranberries are available in most grocery stores all year. Don’t unfreeze them before adding them to the batter for this recipe. The muffins have a slight tartness from the fresh cranberries, but not too much.
I haven’t tried the recipe with dried cranberries, so I’m not sure how it will taste. But if you do use them, I suggest using 3/4 to 1 cup. Very ripe bananas work best because they give the muffins moisture and sweetness. If you use unripe bananas, the muffins won’t be as moist or sweet.
To make these muffins taste better, use vanilla extract and nutmeg. But don’t worry if you don’t have them – they’re not essential! This recipe makes 12 muffins. Divide the batter among the muffin tins and bake for 18 minutes at 400°F. Allow them to cool for 5 minutes before taking them out.
These muffins are yummiest when eaten warm on the day they’re made. But if you store them in an airtight container, they’ll stay fresh for 48 hours.
Oven Baked Cranberry Banana Muffins
Ingredients
- 1 ripe banana, peeled and mashed
- 1/2 cup granulated sugar
- 1 egg, beaten
- 3/4 cup (180 ml) milk
- 1/2 cup butter, melted
- 1 tablespoon grated orange zest
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1½ cups fresh cranberries
Method
Step 1
In a large mixing bowl, combine mashed banana, sugar, egg, milk, melted butter, and orange zest. Mix well and set aside.
Step 2
In another bowl, combine all-purpose flour, baking powder, nutmeg, and salt. Stir into the banana mixture until just moistened. Fold in fresh cranberries.
Step 3
Line with parchment paper medium muffin cups. Spoon the cranberry mixture into paper-lined muffin cups.
Step 4
Preheat convection oven to 375°F (190°C).
Step 5
Bake in preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Step 6
Cool muffins in pan for 5 minutes before removing to a wire rack. Serve muffins warm.