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Cranberry Banana Muffins

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Moist and fluffy cranberry banana muffins made with ripe bananas and tart cranberries, perfect for breakfast or a sweet snack.

Ingredients

  • 2 ripe bananas, mashed
  • 1 1/2 cups all-purpose flour
  • 1 cup fresh or frozen cranberries (halved if large)
  • 3/4 cup granulated sugar
  • 1/3 cup melted butter
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, mash the bananas until smooth.
  3. Add melted butter, sugar, egg, milk, and vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  6. Fold in the cranberries gently.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
  8. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • If using frozen cranberries, do not thaw before adding to the batter.
  • You can substitute oil for melted butter if preferred.
  • For extra sweetness, sprinkle coarse sugar on top before baking.
  • Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/cranberry-banana-muffins/