If you love cranberries you will love these Banana Cranberry Muffins! And if you don’t like bananas I think you still will like these!
In my house we are split 50-50 on who likes banana and who loathes them. My son and I think they are great but my husband and daughter won’t touch the stuff.
The hubby had become extremely suspicious every time I made smoothies because occasionally I would sneak a banana in. He even accused me once of putting bananas in the smoothie when there was absolutely no bananas in it. I still tease him about that.
Last year I made banana cranberry muffins for me and the boy. And then my daughter snagged one and ate it no big deal. And then my hubby did too. And when I told them that those muffins were banana muffins they shrugged their shoulders and grabbed another one.
So I have been waiting an entire year to get fresh cranberries again so I could make these muffins. Because cranberries can be so tart I tossed them with some sugar just to give them a little sweetness but the tartness is what helps cover up the banana taste.
Tell me, bananas, love them or hate them?
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Other cranberry recipes:
Banana Cranberry Muffins
- Preheat oven to 400F degrees. Grease 24 regular size muffin cups and set aside. In a medium bowl combine the flour, 2/3 cup sugar, baking powder, and salt. Set aside.
- In a separate bowl, combine egg, milk, oil, and mashed bananas. Make a well in the dry mixture and add the wet mixture all at once. Stir just until combined.
- Fold in the 2 cups of cranberries.
- Spoon batter into prepared muffin cups filling each one 2/3s full. Lightly sprinkle with the cinnamon and sugar mix. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool muffin cups on a wire rack for 5 minutes and then remove from baking tin.