Why You’ll Love Cranberry Banana Muffins Recipe
These muffins are quick to prepare and use simple pantry ingredients. The natural sweetness of ripe bananas keeps them moist, while cranberries add a bright, tangy contrast in every bite. They’re versatile enough to customize with nuts, chocolate chips, or warm spices, and they freeze well for convenient make-ahead treats. Whether you’re baking for family or meal prepping for the week, this recipe is dependable and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 ripe bananas
6 tablespoons vegetable oil
1/2 cup granulated sugar
1 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup fresh or frozen cranberries
Directions
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Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
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In a large mixing bowl, mash the bananas until smooth.
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Stir in the vegetable oil and sugar until well combined.
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Add the egg and vanilla extract, mixing until fully incorporated.
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In the same bowl, add the flour, baking soda, baking powder, and salt. Stir gently until just combined. Avoid overmixing.
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Fold in the cranberries evenly throughout the batter.
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Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
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Bake for approximately 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Servings: 12 muffins
Prep time: 10 minutes
Bake time: 18–22 minutes
Total time: About 30 minutes
Variations
Add 1/2 cup chopped walnuts or pecans for added crunch.
Stir in 1/3 cup chocolate chips for a sweeter twist.
Use dried cranberries instead of fresh; reduce the sugar slightly if desired.
Add 1/2 teaspoon cinnamon or a pinch of nutmeg for warm spice flavor.
Substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days.
To freeze, wrap each muffin individually and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave for about 15–20 seconds to warm. You can also reheat in a 300°F oven for 5–8 minutes until warmed through.
FAQs
Can I use frozen cranberries without thawing them?
Yes, frozen cranberries can be added directly to the batter without thawing.
How ripe should the bananas be?
Very ripe bananas with brown spots are best, as they provide maximum sweetness and moisture.
Can I reduce the sugar in this recipe?
Yes, you can slightly reduce the sugar if your bananas are very ripe, but reducing too much may affect texture.
Can I make these muffins gluten-free?
You can substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Why are my muffins dense?
Overmixing the batter can cause dense muffins. Stir just until the ingredients are combined.
Can I make mini muffins instead?
Yes, bake mini muffins at the same temperature for about 10–12 minutes.
How do I prevent cranberries from sinking?
Lightly toss the cranberries in a small amount of flour before folding them into the batter.
Can I replace vegetable oil with butter?
Yes, melted butter can be used in equal amounts as a substitute for vegetable oil.
Are these muffins suitable for freezing?
Yes, they freeze very well when wrapped properly and stored in an airtight container.
Can I add other fruits?
Yes, blueberries or chopped strawberries can be added, though the flavor balance will change slightly.
Conclusion
Cranberry Banana Muffins are a simple yet flavorful treat that combines sweet and tart in every bite. With easy preparation and flexible variations, they’re perfect for busy mornings, after-school snacks, or casual gatherings. Once you try them, they’re sure to become a regular favorite in your baking routine.
