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

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

Ingredients

  • 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 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.

Directions

  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

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.

Reviews for Banana Cranberry Muffins

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
Reviewed Jan. 18, 2014

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

MY REVIEW
Reviewed Dec. 14, 2013

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

MY REVIEW
Reviewed Nov. 10, 2013

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

MY REVIEW
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!

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