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"Any time I get together with friends and family members, they ask me to bring some of these yummy muffins," writes Gretchen Zoch. The Boiling Springs, North Carolina reader relies on cranbereies to dress up her homemade banana muffins.
Nutritional Facts 1 serving (1 each) equals 250 calories, 8 g fat (2 g saturated fat), 30 mg cholesterol, 174 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Banana Cranberry Muffins in Quick Cooking November/December 2004, p55
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on Dec. 24, 2010 by RN*2009
Yum! Love these muffins. I only had one egg so I used that and threw in an extra banana. Also used craisins because I didn't have fresh or frozen cranberries. Still turned out amazing!
Reviewed on Nov. 08, 2010 by graciete
Great recipe! I like to make healthier adjustments so I modified it by: a) replacing the 2/3 cups of sugar with splenda; b) adding 1/4 cup of oats; c) using 1 cup whole wheat flour and 3/4 cup all purpose flour; d) replacing 1/3 cup shortening w/ 1/6 cup of butter and a little more than 1/6 cup of unsweetened apple sauce; e) take away the walnuts. I baked it for about 20 - 21 minutes.
Reviewed on Oct. 20, 2010 by vt_pure_angel
Really good! Neither the banana or cranberry dominated the recipe, they worked well together! Thank you for sharing!!
Reviewed on Feb. 12, 2010 by blackpearls
WOW, these are yum-dilli-iscious! Very tender and flavorful. We added the walnuts and it was a nice counter-flavor in there...nutty, sweet banana and sweet-tart cranberry. Nice pace change for a muffin.
Reviewed on Jan. 29, 2010 by nyland
I loved these muffins. They were so yummy, and a delight to use the fresh/frozen cranberries! The leftover drained juices was great for using in all kinds of recipes. Thanks so much for this recipe. Now in my stack of favourites!
Reviewed on Jan. 01, 2010 by rsmpta
Very easy to make and has a delicious taste! Perfect around the holidays or for a grab and go breakfast!
Reviewed on Aug. 03, 2009 by stressed_lulu
I made these muffins a while back for co-workers. I doubled the recipe but only used 1 bag of cranberries with 1-cup sugar & 1-cup water when simmering the cranberries. I also substituted 1/3 cup shortening plus 1/3 cup butter for the 2/3 cup shortening called for when doubled (Half shortening and half butter in any recipe that calls only for shortening usually tastes much better). I also substituted slivered almonds in place of the walnuts. These muffins were great! I have made them and have recommended the recipe several times since then. Thank You Gretchen for sharing this great recipe...
Reviewed on Mar. 08, 2009 by Alice36
I have a recipe for Cranberry Banana Bread & it is deeeelishus! Looks like this recipe. Except mine uses 1 egg, 1 cup cranberries, 1/2 cup sugar, 1/3 cup cooking oil, & 1 teaspoon vanilla. No salt or water. Very moist. Makes 1 lrg. loaf & bake at 350o for 50-55 min.
Reviewed on Dec. 13, 2008 by NaomiMurphy
I needed a new recipe to try, I was tired of the old ones
Reviewed on Apr. 20, 2008 by dudapverizon.net
Delicious and a hit with my family, especially with my picky daughter. Preparing berries in the above method reduced their bitterness and improved taste. And the strained leftover cranberry liquid can be used in seltzer, jello, soda, syrup, etc.
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