Banana Walnut Cranberry Muffins

Name: Banana Walnut Cranberry Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1.5 teaspoons baking powder; 1 teaspoon ground cinnamon; 0.5 teaspoon baking soda; 0.5 teaspoon ground nutmeg; 0.25 teaspoon salt; 1 cup white sugar; 0.5 cup butter, melted; 2 eggs; 1.5 cups mashed bananas; 1 cup dried cranberries; 0.5 cup chopped walnuts; 0.25 cup packed brown sugar; 3 tablespoons all-purpose flour; 2 tablespoons butter, cut into 1/4-inch cubes; 0.33333334326744 cup chopped walnuts

4.9

(21)

14 Reviews

15 Photos

Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.

Recipe by Mel Schwan

Published on June 19, 2020

15

Prep Time:

20 mins

Cook Time:

20 mins

Additional Time:

5 mins

Total Time:

45 mins

Servings:

16

Yield:

16 muffins

Jump to Nutrition Facts

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup white sugar
½ cup butter, melted
2 eggs
1 ½ cups mashed bananas
1 cup dried cranberries
½ cup chopped walnuts

Streusel-Nut Topping:

¼ cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter, cut into 1/4-inch cubes
⅓ cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
Spoon batter into lined cups, filling each 3/4 full.
Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
Sprinkle walnut crumble over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.

Cook's Notes:

I prefer using butter for this recipe, but you can use oil or margarine.

Pecans can be substituted for walnuts.

Raisins or currants can be substituted for cranberries.

Nutrition Facts (per serving)

278	Calories
12g	Fat
41g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 278
% Daily Value *
Total Fat 12g	16%
Saturated Fat 5g	26%
Cholesterol 42mg	14%
Sodium 183mg	8%
Total Carbohydrate 41g	15%
Dietary Fiber 2g	7%
Total Sugars 24g
Protein 4g
Vitamin C 2mg	10%
Calcium 45mg	3%
Iron 1mg	7%
Potassium 137mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.