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Banana Cranberry Muffins Recipe

Banana Cranberry Muffins Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Banana Cranberry Muffins

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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!"

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."

Reviewed Apr. 15, 2015

"very good recipe. will make again"

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."

Reviewed Jan. 18, 2014

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

Reviewed Dec. 14, 2013

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

Reviewed Nov. 10, 2013

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

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!"

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."

Reviewed Oct. 20, 2010

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

Reviewed Feb. 12, 2010

"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 Jan. 29, 2010

"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 Jan. 1, 2010

"Very easy to make and has a delicious taste! Perfect around the holidays or for a grab and go breakfast!"

Reviewed Aug. 3, 2009

"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 Mar. 8, 2009

"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 Dec. 13, 2008

"I needed a new recipe to try, I was tired of the old ones"

Reviewed Apr. 20, 2008

"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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