Banana Cranberry Spice Muffins Recipes

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.

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.

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.

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.

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.