Cranberry Banana Muffins

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Delicious moist banana muffins with fresh cranberries and a touch of orange zest.

Course Muffins

Cuisine American

Prep Time 12

Cook Time 15

Total Time 27

Servings muffins

Calories 127kcal

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.

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.

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.