For best results, use very ripe bananas – the spottier, the better! They provide the most intense banana flavor and moisture. Frozen cranberries work best in this recipe, as they help prevent the muffins from becoming overly soggy. Do not thaw them before adding to the batter. To add a touch of warmth, consider adding ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients. These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months. If freezing, wrap individually for easy thawing. For a loaf, bake in a greased and floured 9x5 inch loaf pan for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Edna's Banana Cranberry Muffins
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME40 mins
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SERVING12 People
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VIEWS52
Delight in these supremely moist and tender banana cranberry muffins, a symphony of sweet banana and tart cranberry. Perfect for a comforting breakfast, a delightful snack, or a treat to brighten any lunchbox. These muffins are incredibly easy to make and boast a beautiful texture that will have everyone asking for more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate30 g
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Cholesterol16 mg
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Fiber3 g
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Protein3 g
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Saturated Fat1 g
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Sodium166 mg
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Sugar15 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by greasing each cup generously or lining with paper liners. (5 minutes)
02 Step
Recipe View In a large bowl, mash the ripe bananas with the granulated sugar until well combined and relatively smooth. (3 minutes)
03 Step
Recipe View Add the beaten egg and vanilla extract to the banana mixture. Stir until just combined. Avoid overmixing at this stage. (2 minutes)
04 Step
Recipe View In a separate medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and sea salt. This ensures even distribution of the leavening agents. (2 minutes)
05 Step
Recipe View Gently fold the dry ingredients into the wet ingredients until *just* combined. A few streaks of flour are okay. Overmixing will result in tough muffins. (3 minutes)
06 Step
Recipe View Stir in the vegetable oil until incorporated. Then, gently fold in the frozen cranberries until evenly distributed throughout the batter. (2 minutes)
07 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about ¾ full. (5 minutes)
08 Step
Recipe View Bake in the preheated oven for 22-26 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs clinging to it. (22-26 minutes)
09 Step
Recipe View Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Kathleen Corkery
Jun 28, 2025I added a streusel topping to mine, and they were amazing!" - Jessica
Edison Watsica
Jun 24, 2025Easy to follow and the muffins came out perfect. Thank you!" - Michael
Quinn Marvin
Apr 4, 2025Freezing them for lunchboxes is a genius idea! My kids love them." - Emily
Briana Emard
Nov 22, 2024These are the best banana cranberry muffins I've ever made! So moist and flavorful!" - Sarah
Isaac Robel
Nov 10, 2024I love that this recipe uses whole wheat flour. It gives the muffins a lovely nutty flavor." - David