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Healthy Banana Cranberry Muffins

Rated as 4.77 out of 5 Stars
1

"My kids love these muffins and they are picky eaters! Great flavor, healthy, and very easy to make. These muffins freeze well and are great for a fast breakfast! Enjoy!"
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Ingredients

40 m servings 288
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. Combine bananas, flour, oats, eggs, wheat germ, maple syrup, coconut oil, ground flax seed, cinnamon, vanilla extract, baking powder, baking soda, and sea salt in a large bowl until batter is well mixed; fold in cranberries and pecans. Fill muffin cups with batter.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 28 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 288 calories; 14.2 37.8 5.9 46 313 Full nutrition

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Reviews

Read all reviews 36
  1. 43 Ratings

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    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 would make these again just for the smell of them while in the oven. But they taste so good!!! I hadn't cooked with coconut oil before this. I am in love! Many thank yous !

Most helpful critical review

these didn't turn out well. very dense and tough.

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I would make these again just for the smell of them while in the oven. But they taste so good!!! I hadn't cooked with coconut oil before this. I am in love! Many thank yous !

Excellent recipe!!! I used whole wheat pastry flour. Only had 2 bananas so I added a little fresh pinapple, omitted the wheat germ because I didn't have any and added a half a cup white flour....

Nice hearty muffins. Would make again. I added dried berries.

So, I hate when people make a recipe and say it was perfect but I changed this and that. You need to make the recipe as is first. Well, as I was mixing the ingredients I found I did not have eve...

I've made this recipe many times and top them with pumpkins seeds to add a little extra crunch! My entire family loves them, even the grandkids!

Converted to GF replacing whole wheat flour with all purpose gluten free blend and added 3/4 tsp xanthum gum. Then replaced wheat germ with half and half unsweetened coconut and hemp hearts. Del...

I've made these 3 times now. I used frozen cranberries (a whole cup). I used light spelt flour, and omitted the wheat germ (I don't have any!) They are fantastic!

I just loved this recipe. I made a few small changes. I added 1/2 C white flour, upped the pecans to 1/2 C and used 1 C of fresh chopped cranberries in place of the dried cranberries. The muf...

These were very good. I used fresh cranberries instead of dried, less sugar. So much flavor!