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Edna's Banana Cranberry Muffins

Rated as 4.45 out of 5 Stars
0

"Moist and easy. I like to wrap cooled muffins in plastic wrap and freeze to pop into lunch boxes."
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Ingredients

37 m servings 151
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.

Footnotes

  • Cook's Notes:
  • Variations: replace cranberries with fresh or frozen blueberries, 1/2 cup chopped nuts, 1/2 cup chocolate chips, 3/4 cup raisins, etc.
  • Brown sugar can be used in place of the white sugar. All-purpose flour can be used in place of the whole wheat.
  • This can also be baked in a loaf pan for 50 to 60 minutes.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 151 calories; 3.1 29.9 2.9 16 166 Full nutrition

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Reviews

Read all reviews 11
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I substituted honey for the sugar, applesauce for the oil, and dried cranberries for frozen cranberries. I baked them at 325 for 24 minutes and they came out perfect.

Most helpful critical review

I followed the recipe with only one very slight change. 3 bananas is equal to around 1 cup of mashed banana, so I used 1 cup of mashed banana (I had only two very large bananas in the house). Th...

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I substituted honey for the sugar, applesauce for the oil, and dried cranberries for frozen cranberries. I baked them at 325 for 24 minutes and they came out perfect.

A good muffin, but I felt that the tartness of the cranberries over powered the banana flavor just a bit too much. I wonder if dried cranberries might work better? I used AP flour instead of wh...

Great but I tweaked it. I added a dash of cinnamon and A little bit more but I love because I love the flavor. I use dried cranberries instead of frozen. I also added a little less sugar because...

Love these!! Substituted AP flour for the whole wheat flour, used brown sugar instead of the white sugar and added 1 extra banana and frozen blueberries to the batter instead of cranberries.......

I followed the recipe with only one very slight change. 3 bananas is equal to around 1 cup of mashed banana, so I used 1 cup of mashed banana (I had only two very large bananas in the house). Th...

We liked these! I've made them twice now, once exactly as written and another time attempting a healthier version by using applesauce instead of oil and half brown sugar and half white sugar. T...

It was pretty good I did half the cranberries as most reviews said to do that I am so glad I did I think next time I will quarter them though as it was still a little tart. I made 30 in total si...

I made too many changes to really give this a fair review - added an extra banana, swapped 1 cup of powdered sugar for white sugar, etc. As a result, they were not very sweet, but when topped w...

I appreciate the ingredients for my teen, but she didn't like the whole (or even halved) cranberries. Next time I will either dice the cranberries or will dice craisins. Otherwise this was a h...