If you love banana bread and cranberries you will love these Banana Cranberry Muffins! They are a delightful mix of tart and sweet especially when topped with a little cinnamon and sugar.

These muffins are a delightful treat for breakfast. I like to make up a big batch and then freeze them for the busy week day mornings. They are easy to reheat with a quick stint in the microwave.

I especially like to make these during the winter when fresh cranberries are plentiful.

Ingredients

• 2 cups fresh cranberries
• 1/4 cup sugar
• 1 3/4 cups flour
• 1 3/4 cups whole wheat flour
• 2/3 cup sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup milk
• 1/2 cup cooking oil
• 1 1/2 cups mashed bananas
• 1/4 cup Cinnamon sugar mix

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Other cranberry recipes:

Cranberry Eggnog Bread

Festive Cranberry Holiday Punch

Oatmeal Cranberry Pancakes

Slow Cooker Cranberry Chicken Sandwiches

Orange Cranberry Wild Rice

Slow Cooker Cranberry Applesauce

Cranberry Turkey Meatloaf

Banana Cranberry Muffins

Banana Cranberry Muffins

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 24 muffins

Calories: 154kcal

Author: Jade Jones

Ingredients

• ▢ 2 cups fresh cranberries tossed with 1/4 cup sugar
• ▢ 1 3/4 cups flour
• ▢ 1 3/4 cups whole wheat flour
• ▢ 2/3 cup sugar
• ▢ 4 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 2 eggs beaten
• ▢ 1 cup milk or coconut or almond milk if dairy free
• ▢ 1/2 cup cooking oil
• ▢ 1 1/2 cups mashed bananas
• ▢ Cinnamon sugar mix

Instructions

• 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.

Nutrition

Calories: 154kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 201mg | Fiber: 1g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 2.3mg | Calcium: 55mg | Iron: 0.9mg

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