Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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.

Nutrition Facts

151 calories; protein 2.9g; carbohydrates 29.9g; fat 3.1g; cholesterol 15.5mg; sodium 165.5mg. Full Nutrition