Banana Cranberry Muffins Recipes

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BANANA CRANBERRY MUFFINS



Banana Cranberry Muffins image

"Any time I get together with friends and family members, they ask me to bring some of these yummy muffins," writes Gretchen Zoch. The Boiling Springs, North Carolina reader relies on cranbereies to dress up her homemade banana muffins.

Provided by Taste of Home

Time 35m

Yield 14 muffins.

Number Of Ingredients 11

2 cups fresh or frozen cranberries
1-2/3 cups sugar, divided
1 cup water
1/3 cup shortening
2 eggs
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup mashed ripe banana (2 to 3 medium)
1/2 cup chopped walnuts

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.

Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 174mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.

EDNA'S BANANA CRANBERRY MUFFINS



Edna's Banana Cranberry Muffins image

Moist and easy. I like to wrap cooled muffins in plastic wrap and freeze to pop into lunch boxes. This can also be baked as a loaf.

Provided by Lisa in Port Hope

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 37m

Yield 12

Number Of Ingredients 10

3 ripe bananas, mashed
⅔ cup white sugar
1 egg, beaten
1 teaspoon vanilla extract
1 ½ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
2 tablespoons vegetable oil
1 cup frozen cranberries

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.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 29.9 g, Cholesterol 15.5 mg, Fat 3.1 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 165.5 mg, Sugar 15.2 g

BANANA CRUNCH MUFFINS



Banana Crunch Muffins image

Provided by Ina Garten

Time 45m

Yield 18 large muffins

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
  • Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

BANANA-CRANBERRY SPICE MUFFINS



Banana-Cranberry Spice Muffins image

Think of these delicious muffins as spicy mini banana breads with tart cranberries.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 12

Number Of Ingredients 12

1 cup Fiber One™ original bran cereal
1 egg
3/4 cup fat-free (skim) milk
3 tablespoons vegetable oil
1 cup mashed ripe bananas (about 2 medium)
1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup sweetened dried cranberries

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.

Nutrition Facts : Calories 180, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Muffin, Sodium 200 mg, Sugar 15 g, TransFat 0 g

CRANBERRY BANANA OAT MUFFINS



Cranberry Banana Oat Muffins image

These tasty muffins are a good way to use up over-ripe bananas and are great for those who are allergic to dairy products as they can be made with either butter or non-dairy margarine. This recipe was developed in the test kitchens of Robin Hood Multifoods.

Provided by Irmgard

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 10

1 1/4 cups all-purpose flour
1 cup oats
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 3/4 cups mashed ripe bananas (5-6 bananas)
1/3 cup butter or 1/3 cup margarine, melted
1 cup cranberries

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.

Nutrition Facts : Calories 215.7, Fat 6.6, SaturatedFat 3.6, Cholesterol 29, Sodium 299.1, Carbohydrate 35.9, Fiber 2.7, Sugar 14.2, Protein 4.4

BANANA CRANBERRY MUFFINS-PAMPERED CHEF



Banana Cranberry Muffins-Pampered Chef image

I like that this is a small muffin recipe-makes only 12 muffins. Also like that it doesn't call for white sugar. I have not tried yet; but am looking forward to making it soon.

Provided by um-um-good

Categories     Dessert

Time 35m

Yield 12 muffins

Number Of Ingredients 10

2 cups flour
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 mashed bananas
1/2 cup milk
1/2 cup brown sugar (packed)
1/2 cup butter or 1/2 cup margarine, melted
1 egg
1/2 cup dried cranberries

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 WALNUT CRANBERRY MUFFINS



Banana Walnut Cranberry Muffins image

Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.

Provided by Mel Schwan

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 45m

Yield 16

Number Of Ingredients 16

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup white sugar
½ cup butter, melted
2 eggs
1 ½ cups mashed bananas
1 cup dried cranberries
½ cup chopped walnuts
¼ cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter, cut into 1/4-inch cubes
⅓ cup chopped walnuts

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.

Nutrition Facts : Calories 278.4 calories, Carbohydrate 41.1 g, Cholesterol 42.3 mg, Fat 12.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 182.9 mg, Sugar 23.6 g

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