Edna's Banana Cranberry Muffins

Edna's Banana Cranberry Muffins
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    40 mins
  • SERVING
    12 People
  • VIEWS
    52

Delight in these supremely moist and tender banana cranberry muffins, a symphony of sweet banana and tart cranberry. Perfect for a comforting breakfast, a delightful snack, or a treat to brighten any lunchbox. These muffins are incredibly easy to make and boast a beautiful texture that will have everyone asking for more.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    30 g
  • Cholesterol
    16 mg
  • Fiber
    3 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    166 mg
  • Sugar
    15 g
  • Fat
    3 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing each cup generously or lining with paper liners. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, mash the ripe bananas with the granulated sugar until well combined and relatively smooth. (3 minutes)

Image Step 03
03 Step

Recipe View Add the beaten egg and vanilla extract to the banana mixture. Stir until just combined. Avoid overmixing at this stage. (2 minutes)

Image Step 04
04 Step

Recipe View In a separate medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and sea salt. This ensures even distribution of the leavening agents. (2 minutes)

Image Step 05
05 Step

Recipe View Gently fold the dry ingredients into the wet ingredients until *just* combined. A few streaks of flour are okay. Overmixing will result in tough muffins. (3 minutes)

Image Step 06
06 Step

Recipe View Stir in the vegetable oil until incorporated. Then, gently fold in the frozen cranberries until evenly distributed throughout the batter. (2 minutes)

Image Step 07
07 Step

Recipe View Spoon the batter into the prepared muffin cups, filling each about ¾ full. (5 minutes)

Image Step 08
08 Step

Recipe View Bake in the preheated oven for 22-26 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs clinging to it. (22-26 minutes)

Image Step 09
09 Step

Recipe View Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For best results, use very ripe bananas – the spottier, the better! They provide the most intense banana flavor and moisture.
Frozen cranberries work best in this recipe, as they help prevent the muffins from becoming overly soggy. Do not thaw them before adding to the batter.
To add a touch of warmth, consider adding ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. If freezing, wrap individually for easy thawing.
For a loaf, bake in a greased and floured 9x5 inch loaf pan for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Mafalda Medhurst

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 17 Ratings)
Total Reviews: (5)
  • Kathleen Corkery

    I added a streusel topping to mine, and they were amazing!" - Jessica

  • Edison Watsica

    Easy to follow and the muffins came out perfect. Thank you!" - Michael

  • Quinn Marvin

    Freezing them for lunchboxes is a genius idea! My kids love them." - Emily

  • Briana Emard

    These are the best banana cranberry muffins I've ever made! So moist and flavorful!" - Sarah

  • Isaac Robel

    I love that this recipe uses whole wheat flour. It gives the muffins a lovely nutty flavor." - David

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