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Edna's Banana Cranberry Muffins

Rated as 4.57 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.
  • Tip
  • 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 7
  1. 7 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    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 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...

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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 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...

Easy recipe. No cranberries so used raspberries had on hand.. tastes pretty good.

I liked this recipe. It is easy to follow and the muffins are tasty. I like the nip the cranberries provide in contrast to the sweetness of the banana. Nice, easy muffin and very tasty.