There’s one “secret” ingredient in these Cranberry Banana Muffins that will yield a mouth-watering and fluffy muffin. And with the help of the cranberries and bananas, less sugar is needed keeping blood sugars low while still enjoying a homemade muffin.
When you’re looking for a quick treat, snack or a quick breakfast, these banana cranberry muffins are the perfect go-to. I personally like to make a batch of muffins and freeze them. They last longer this way and they thaw in no time.
As with most of my muffin recipes, I play around with the recipes sugar content until I hit a sweet spot. I like to bring the sugar level as low as possible and each muffin recipe is different depending on if there is fruit in the muffins or not. Since cranberries are on the sweet side I was able to reduce the sugar to just ⅔ of a cup for all 12 muffins.
- Unbleached Flour
- Baking Powder (preferably no salt)
- Sea Salt
- 1 Egg
- 3 to 4 Bananas (overripe)
- Butter (melted)
- Fresh Cranberries
Note: To prepare the oats, soak them in the buttermilk for 20 minutes prior to using.
How to Make Cranberry Banana Muffins:
- Step One – Whisk together the flour, sugar, baking powder, baking soda, and salt in a bowl. Stir in the oats. Set aside.
- Step Two – Stir the wet into the dry ingredients until well blended in a medium bowl.
- Step Three – Fold in the cranberries and stir until combined.
- Step Four – Divide the batter into the prepared muffin pans and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
- Do I need to use cooking spray if I’m using liners? To prevent the liners from sticking to the muffins, I do recommend greasing lightly.
- How do I store leftovers? Leftover cranberry banana muffins can be stored in an airtight container and kept on the counter at room temperature or placed in the fridge for up to 4 days.
- Can I freeze these muffins? Yes! Be sure to place them in a container (or bag) that is safe for the freezer. They will keep for up to 3 months.
- What do ripe bananas look like? Ripe bananas are starting to have the brown spots, but not too many.
- Do I have to use muffin cups? While it’s not required, it does make for better muffins and an easier cleanup.
More Cranberry Recipes to Try:
- MOM’S CRANBERRY WALNUT BREAD
- DELICIOUS OATMEAL CRANBERRY COOKIES MADE EASY
- THE EASIEST AND BEST CRANBERRY SAUCE YOU’LL EVER HAVE
The sweetness of the cranberries and bananas means less sugar is needed to make these delicious muffins. Pair them with a leisurely cup of coffee in the morning or grab them when running out the door.
- 1 Cup Oats
- 1 Cup Buttermilk
- Soak the oats in the buttermilk for 20 minutes prior to using. This will soften the texture of the oats resulting in a fluffier less textured muffin.
- 1 ¼ Cups Unbleached Flour
- ⅔ Cup Sugar
- 1 ½ teaspoons Baking Powder (preferably no salt)
- ½ teaspoon Sea Salt
- 1 Egg
- 3 to 4 Bananas, over ripe
- ⅓ Cup Butter, melted
- 1 Cup Fresh Cranberries
- Preheat the oven to 375 °F. Place paper liners in a muffin pan and grease lightly.
- Soak the oats in buttermilk for 20 minutes prior to using.
- Whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the oats. Set aside.
- Mash the bananas using a fork or potato masher in another bowl until almost dissolved but still a little chunky.
- Whisk in the eggs and cooled melted butter.
- Stir the wet into the dry ingredients until well blended. Stir or fold in the cranberries and stir until combined.
- Using a large scoop, divide the batter into the prepared muffin pans, filling about ⅔ full.
- Place in the oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.
- Prep Time: 30 minutes (includes soak time)
- Cook Time: 20-25 minutes
- Method: Baking