5 from 24 votes
Banana Cranberry Muffins
Banana Cranberry Muffins combine mashed ultra-ripe bananas with fresh chopped cranberries for a moist, slightly tart quick bread. The batter uses Greek yogurt, light baking oil, and a touch of vanilla. White chocolate chips add optional sweetness and texture contrast. Baking at 400°F helps produce a light, fluffy crumb with a good rise. These muffins provide a satisfying texture from the tender banana crumb and bits of cranberry in each bite. They work well for breakfast, snacks, or packed lunches.
Prep Time
18 mins
Cook Time
20 mins
Total Time
38 mins
Servings:
12
muffins
Calories:
241 kcal
Course:
Breakfast, Snacks
Cuisine:
American
Ingredients
- 1 cup cranberries fresh
- 2 cups flour (240 grams)
- 1 cup granulated sugar 3 Tablespoons
- 2 tsp baking powder
- ½ tsp salt
- 2 egg large
- ½ cup banana mashed, ultra-ripe
- 1 cup yogurt or 1 (7 oz) container plus 2 TBSP milk if needed, plain, Greek
- ¼ cup avocado oil (or favorite light baking oil)
- 1 tsp vanilla extract pure
- 1/3-1/2 cup white chocolate chips (optional)
Instructions
- For best results, allow cold ingredients to come to room temperature first. Preheat oven to 400℉. Line a standard 12-cup muffin tin with paper liners. If you can, snag parchment paper muffin liners <-- they're amazing and you'll have no crumbs left behind!
- Chop cranberries by cutting the larger ones in quarters and the smaller ones in half. This is key for distributing all the cranberry goodness in each muffin! It seems daunting at first but goes by fast.
- Measure flour using the spoon and sweep method or measure by weight for accuracy. Mix together dry ingredients in a medium bowl. Set aside.
- In a small bowl, gently whisk eggs until just combined.
- In a large bowl, add you mashed banana and use a hand mixer (stand mixer works too!) to beat the banana until little lumps remain. Add yogurt, oil, vanilla and whisked egg and beat until just combined.
- Sprinkle half the flour mixture into the wet mixture and beat gently over medium-low until just starting to incorporate, then beat in remaining flour. Fold in chopped cranberries and white chocolate.
- The batter will be a bit thick and sticky, don't fret. Divide batter evenly between 12 lined muffin cups. The batter will be almost to the top of each muffin liner but if you want a bakery-style muffin top, this is key. Each muffin cup will have approx. ¼ cup of batter.
- Place on the center rack and bake at 400℉ for 18-22 minutes or until an inserted toothpick comes out dry + clean from the center of the muffin. Oven times will vary so check the muffins for doneness around the 18 minute mark. Mine are typically done in 20 minutes.
- Allow to cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Cup of Yum
Notes
- Baking at 400°F is important for good rise and light texture.
- Allow muffins to cool before eating for best texture.
- Leftover muffins store well wrapped individually at room temperature.
- Nutrition information is approximate and should be adjusted as needed.
Nutrition Information
Calories
241kcal
(12%)
Carbohydrates
39g
(13%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
29mg
(10%)
Sodium
119mg
(5%)
Potassium
195mg
(4%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
50IU
(1%)
Vitamin C
1.9mg
(2%)
Calcium
72mg
(7%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 241
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 119mg | 5% |
| Potassium | 195mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.