Banana Cranberry Muffins Recipe
Banana Cranberry Muffins Recipe photo by Taste of Home
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Banana Cranberry Muffins Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 14 servings


  • 2 cups fresh or frozen cranberries
  • 1-2/3 cups sugar, divided
  • 1 cup water
  • 1/3 cup shortening
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup mashed ripe banana (2 to 3 medium)
  • 1/2 cup chopped walnuts

Nutritional Facts

1 each: 250 calories, 8g fat (2g saturated fat), 30mg cholesterol, 174mg sodium, 42g carbohydrate (28g sugars, 2g fiber), 4g protein.


  1. In a small saucepan, bring cranberries, 1 cup sugar and water to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until berries begin to pop. Drain and set aside.
  2. In a large bowl, cream shortening and remaining sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with bananas. Fold in cranberry mixture and walnuts.
  3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 14 muffins.
Originally published as Banana Cranberry Muffins in Quick Cooking November/December 2004, p55

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Weenz User ID: 205569 244273
Reviewed Feb. 21, 2016

"I made these muffins tonight and they are delicious. Likely the best muffins I've ever made. Tonight's batch made 17 muffins because I didn't want the 14 running over the tins. I'm making another batch tomorrow and will only make 14. My friends all need to try these! Best recipe I've found to use up bananas and the cranberry tartness is wonderful. Bravo!"

lynnmel User ID: 8435480 228873
Reviewed Jul. 2, 2015

"Great recipe. I modified as I always find muffins to sweet. I didn't cook the cranberries just added them in as is and used 1/2 instead of 2/3 cup sugar in the batter. Also used butter instead of shortening. They were perfect."

manga User ID: 4211076 224923
Reviewed Apr. 15, 2015

"very good recipe. will make again"

danan38 User ID: 499600 149070
Reviewed Feb. 5, 2014

"These muffins are excellent. I left the nuts out. Made them into mini muffins. I will take some to a women's meeting where we each bring a snack to share."

aerva084 User ID: 5599542 144420
Reviewed Jan. 18, 2014

"Yummy! I followed the recipe exactly but left out the nuts. Flavors play well together!"

DeliciouslyResourceful_Gina User ID: 4938423 65803
Reviewed Dec. 14, 2013

"These muffins were tasty. I omitted the nuts, and saved the cranberry syrup drained from cranberries to make cranberry lemonade!"

roymurdock User ID: 6730460 60105
Reviewed Nov. 10, 2013

"Great recipe! Followed the recipe exactly and these are the best muffins I have ever made! Simply delicious!"

RN*2009 User ID: 5722030 206795
Reviewed Dec. 24, 2010

"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!"

graciete User ID: 5582588 65802
Reviewed Nov. 8, 2010

"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."

vt_pure_angel User ID: 4785804 60104
Reviewed Oct. 20, 2010

"Really good! Neither the banana or cranberry dominated the recipe, they worked well together! Thank you for sharing!!"

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