Name: Cranberry Banana Nut Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1 3/4 cups all purpose flour; 1 cup sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 3 ripe bananas mashed; ½ cup vegetable oil; 2 eggs; 2 tbsp apple juice; 1 tsp vanilla extract; 1 1/2 cups chopped nuts (walnuts, pecans, almonds); 1 cup chopped fresh cranberries

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Cranberry banana nut muffins are a wonderful twist on a classic. Bananas add sweetness, while fresh cranberries add a bit of texture and tartness, make them absolutely delicious and the perfect treat!

Do you have leftover cranberries in the freezer from Thanksgiving? How about overripe bananas hanging out in there too? Great! Here’s a way to use all that up! And trust me, these will not last very long once you’ve made them. These last about 24 hours in my house, no joke! These muffins are easy and inexpensive to make and make a wonderful make ahead on-the-go breakfast item or afternoon snack. Cranberry banana nut muffins are a wonderful mash up of sweet and tart with a wonderful texture. Like many of my muffin and quick bread recipes, these are soft, fluffy and moist with just the right amount of sweet.

PIN FOR LATER!

TOOLS YOU MAY NEED

Electric mixer or mixing bowl and mixing spoon
Cutting board and knife
Small bowl and fork
Measuring cups and spoons
Muffin cups
Regular sized muffin tin
Cooling rack

INGREDIENTS FOR CRANBERRY BANANA NUT MUFFINS

1¾ cups all purpose flour
1 cup sugar
½ tsp salt
1 tsp baking powder
½ tsp baking soda
3 ripe bananas mashed
½ cup vegetable oil
2 eggs
2 tbsp apple juice
1 tsp vanilla extract
1½ cups chopped nuts of choice
1 cup chopped fresh cranberries quartered or roughly chopped

NOTES

Remove frozen bananas from the freezer 30 minutes to an hour prior to baking your muffins and set them on the counter to thaw. It’s okay if they are still a little frozen when you are ready to use them. You can also let them thaw overnight in the refrigerator.
If you’re in a rush, pop your frozen bananas in the microwave for 30 second intervals until thawed. Keep an eye on them so they don’t burn. If you have ripe bananas already sitting on your counter, that’s great too!
If you buy walnuts that are whole or in large pieces, chop them up into smaller pieces prior to making this bread. Store the rest in the freezer to keep them fresh.
These muffins taste great with walnut, almond and pecans.
If you want to save a bit of time, instead of cutting the cranberries in half, you can pulse them a few times in a food processor or blender.

HOW TO MAKE CRANBERRY BANANA NUT MUFFINS

Very carefully and with a very sharp knife, chop your cranberries into quarters, or roughly chop them to save some time, and set aside.Chop your nuts of choice, and set aside as well. Then in a small bowl, remove the peels from the bananas and with a fork, mash them up and set aside.

In the bowl of a stand mixer mixer or large bowl, mix together flour, sugar, salt, baking powder and baking soda until it’s combined. Then add in the mashed bananas, oil, eggs, juice and vanilla extract and mix until just combined.

Fold in the walnuts and cranberries with a spoon or spatula.

Using a large spoon or ice cream scoop, fill your muffin cups about 2/3 of the way full with batter. Add extra nuts and/or cranberries on top if desired.

Bake in a preheated oven at 400°F for 20 to 25 minutes until browned on top and completely baked all the way through. Use a toothpick or cake tester to test your tallest muffin. If it comes out clean, they’re done!

HOW TO STORE CRANBERRY BANANA NUT MUFFINS

FREEZING: If you want, you can freeze these muffins. Simply place the muffins in gallon freezer bags, making sure no air is left in the bag, and place in the freezer. Ideally, it’s best to eat within 4 months of freezing.
STORAGE: Store these cranberry banana nut muffins in an airtight container on the counter for up to three days. These muffins are super yummy, but if don’t think you will eat them all within a few days or if you’re prepping ahead, store in an airtight container in the refrigerator for up to a week.

Cranberry Banana Nut Muffins

Yield: 12

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

Dry Ingredients

1 3/4 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Wet Ingredients

3 ripe bananas mashed
½ cup vegetable oil
2 eggs
2 tbsp apple juice
1 tsp vanilla extract

Mix Ins

1 1/2 cups chopped nuts (walnuts, pecans, almonds)
1 cup chopped fresh cranberries

Instructions

Very carefully and with a very sharp knife, chop your cranberries into quarters, or roughly chop them to save some time, and set aside. Chop your nuts of choice, and set aside as well. Then in a small bowl, remove the peels from the bananas and with a fork, mash them up and set aside.
In the bowl of a stand mixer mixer or large bowl, mix together flour, sugar, salt, baking powder and baking soda until it's combined.
Add in the mashed bananas, oil, eggs, juice and vanilla extract and mix until just combined.
Fold in the walnuts and cranberries with a spoon or spatula.
Using a large spoon or ice cream scoop, fill your muffin cups about 2/3 of the way full with batter. Add extra nuts and/or cranberries on top if desired.
Bake in a preheated oven at 400°F for 20 to 25 minutes until browned on top and completely baked all the way through. Use a toothpick or cake tester to test your tallest muffin. If it comes out clean, they're done!

Notes

Remove frozen bananas from the freezer 30 minutes to an hour prior to baking your muffins and set them on the counter to thaw. It's okay if they are still a little frozen when you are ready to use them. You can also let them thaw overnight in the refrigerator.
If you're in a rush, pop your frozen bananas in the microwave for 30 second intervals until thawed. Keep an eye on them so they don't burn. If you have ripe bananas already sitting on your counter, that's great too!
If you buy walnuts that are whole or in large pieces, chop them up into smaller pieces prior to making this bread. Store the rest in the freezer to keep them fresh.
These muffins taste great with walnut, almond and pecans.
If you want to save a bit of time, instead of cutting the cranberries in half, you can pulse them a few times in a food processor or blender.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 357Total Fat 19gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 16gCholesterol 31mgSodium 249mgCarbohydrates 42gFiber 3gSugar 22gProtein 7g

Nutrition facts can vary based on different brands of ingredients and does not account for substitutions. This nutrition information is only an estimate.

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