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These Cranberry Banana Muffins are a fresh twist on a classic! Bursting with juicy cranberries and a hint of orange zest, they’re moist, flavorful, and perfect for breakfast or an afternoon treat.
Banana muffins with cranberries
These Cranberry Banana Muffins are a perfect fall muffin! But if you throw a few bags of fresh cranberries in your freezer during cranberry season, you can make these tasty muffins all year.
Muffins are the one thing I can throw together with almost no effort at all. It started when my kids were young and their love for eating and my love for baking. Muffins are fast, easy and so tasty. They are great for breakfast, snacking, or throwing into a lunch box.
Even now that my kids are fully grown, I still make muffins quite regularly. The Cranberry Banana Muffins are my latest creation. As soon as cranberries hit the stores in the fall, I grab several bags and start baking. I already have cranberry orange muffins and cranberry nut muffins on my blog, and both are favorites, but this time I wanted something a bit different. Since I had several very ripe bananas on my counter, I whipped up some banana muffins and then added the cranberries. Delicious!
I started with my banana blueberry muffin recipe and adapted it slightly to create these great muffins! Hey, they don't call me the "Muffin Queen" for nothing! (Actually, it's a self-appointed title, but I think it's well-earned!)
Key ingredients
- Cranberries - Use fresh or frozen cranberries.
- Bananas - The riper the better!
- Orange Zest - Adds delicious fresh flavor to the muffins.
- Flour: Regular all-purpose flour. When measuring your flour, be certain to use the fluff and scoop method. This helps prevent over-compacting your flour, which can result in dry muffins.
- Sugar - Only ½ cup of sugar is used in the batter. If you want sweeter muffins, you can sprinkle the top of the muffins with a bit of sugar before baking.
- Eggs - Helps provide lift and structure to the muffins.
- Milk - Use your favorite type of milk. I used whole milk.
- Oil - Helps develop the crumb in the muffins. Use your favorite light-flavored oil.
- Vanilla - Use pure vanilla extract.
- Leavening - Both baking powder and baking soda are used.
Making cranberry banana muffins
- Whisk together the eggs, milk, oil, and vanilla.
- Stir in mashed bananas and orange zest.
- Add flour, baking powder, baking soda, and salt. Mix just until combined.
- Gently fold in chopped cranberries.
- Scoop batter into greased muffin tins or paper-lined muffin tins.
- Bake in a preheated 375°F oven for 15-18 minutes.
Muffin making tips
- When adding the dry ingredients to the wet ingredients, start by adding the flour first. Then, sprinkle the baking powder and salt on top of the flour. Gently mix just the flour, baking powder, and salt together at the top before fully incorporating all the dry ingredients with the wet ingredients.
- Don't overmix the batter. Mix just until the ingredients are combined.
- If you'd like a sweeter muffin, sprinkle a bit of granulated sugar over the top of the muffins just before baking.
- If using frozen cranberries, don't thaw before using. Increase baking time by about five minutes.
- Use paper liners or spray your muffin tin with nonstick spray.
Frequently asked questions
When stored at room temperature in an airtight container, the muffins will last for 3-4 days.
Yes, cranberry banana muffins freeze well. Allow muffins to fully cool after baking. Then place in a freezer-safe container or bag. Muffins are best used within three months.
More delicious recipes with fresh cranberries
- Cranberry Bread
- Cranberry Scones
- Cranberry Eggnog Coffee Cake
- Cranberry Bars
- Cranberry Bundt Cake
- Sugared Cranberries
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious muffin recipes!
Cranberry Banana Muffins
Equipment
Ingredients
- 2 eggs
- ½ cup sugar
- ½ cup milk
- ¼ cup oil (vegetable, canola or your favorite light tasting oil)
- 1 zest from one orange
- 1 teaspoon vanilla
- 1 cup mashed bananas (about 3 bananas)
- 2 cups flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups chopped cranberries
Instructions
- Preheat oven to 375°F.
- Whisk together the eggs, milk, oil, and vanilla.2 eggs, ½ cup sugar, ½ cup milk, ¼ cup oil, 1 teaspoon vanilla
- Stir in bananas and orange zest.1 zest from one orange, 1 cup mashed bananas
- Add flour, baking powder, baking soda and salt. Stir just until everything is combined.2 cups flour, 3 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Fold in chopped cranberries.1 ½ cups chopped cranberries
- Scoop batter into a muffin tin that has been lightly greased or has been lined with paper liners.
- Bake in preheated 375°F oven for 15-18 minutes until muffins are baked through.
- Allow muffins to cool slightly then remove from muffin tins and continue cooling on a baking rack.
Notes
- When adding the dry ingredients to the wet ingredients, start by adding the flour first. Then, sprinkle the baking powder and salt on top of the flour. Gently mix just the flour, baking powder, and salt together at the top before fully incorporating all the dry ingredients with the wet ingredients.
- Don't overmix the batter. Mix just until the ingredients are combined.
- If you'd like a sweeter muffin, sprinkle a bit of granulated sugar over the top of the muffins just before baking.
- If using frozen cranberries, don't thaw before using. Increase baking time by about five minutes.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Jessica says
I made these muffins and they were a hit. I did increase the amount of cranberries to 1 and 1/2 cup. I also used Splenda instead of sugar and they were amazing! I also swapped the oil for EVOO as that’s all I had. Amazing, moist and delicious muffins! Even better topped with chopped nuts! Thanks for the new favourite Christmas recipe!
Kathy says
Thanks so much!
Suzanne Chubb says
Hello, Kathy...Just wondering if I can use sweetened dried cranberries in this muffin recipe and if so, how many cups would I need for a triple batch? Also, would I reduce the amount of sugar used in the recipe?
Kathy says
Hi Suzanne,
I have not tried dried cranberries, but I think they should work. I'd use one cup per batch and I would not reduce the amount of sugar.
Let me know how they turn out.
Kathy