Delish Cranberry Banana Muffins
Moisy, tender banana muffins loaded with tart cranberries, warm cinnamon, and a hint of orange zest—perfect for breakfast or snacking.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 0.67 cups granulated sugar
- 0.25 cups light brown sugar packed
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons kosher salt
- 1 teaspoons ground cinnamon
- 3 pieces bananas ripe, mashed
- 2 pieces eggs large
- 0.5 cups unsalted butter melted and cooled
- 0.5 cups plain Greek yogurt
- 1.5 teaspoons vanilla extract
- 1.5 cups fresh cranberries coarsely chopped; if frozen, do not thaw
- 1 teaspoons orange zest optional
- 0.5 cups chopped walnuts optional
- 2 tablespoons coarse sugar for topping; optional
Instructions
Preparation Steps
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners or lightly grease.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, mash the bananas. Whisk in eggs, melted butter, Greek yogurt, vanilla, and orange zest until smooth.
- Add the wet mixture to the dry ingredients and fold gently until just combined; a few small lumps are okay.
- Fold in cranberries and walnuts, being careful not to overmix. Batter will be thick.
- Divide batter evenly among muffin cups (about 0.75 full). Sprinkle tops with coarse sugar.
- Bake for 18 to 22 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool slightly. Serve warm or at room temperature.
Notes
For bakery-style domes, rest the batter for 10 minutes before baking. Muffins keep up to 3 days in an airtight container at room temperature, or freeze up to 2 months.