Ednas Banana Cranberry Muffins Recipes

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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 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.

BANANA CRANBERRY BRAN MUFFINS



Banana Cranberry Bran Muffins image

Banana muffins are always a hit and a good way to use up those speckled bananas. This version will surprise you with a moist texture and fabulous flavour - no one will guess they're packed with nutritious ingredients.

Provided by Chef mariajane

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 15

1 cup natural bran
1 cup all-purpose flour
3/4 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup brown sugar
1 egg
1 1/4 cups milk
1 cup mashed ripe banana (about 2)
1/4 cup butter, melted
1 teaspoon vanilla
1/2 cup dried cranberries
12 bananas, slices sliced thin

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.

Nutrition Facts : Calories 298.4, Fat 6.1, SaturatedFat 3.4, Cholesterol 31.4, Sodium 199.6, Carbohydrate 60.8, Fiber 6.3, Sugar 28.8, Protein 5.6

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.

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