Healthy Banana Cranberry Muffins Recipes

EDNA'S BANANA CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mash bananas and sugar together in a bowl; add egg and vanilla extract and mix well. Stir whole wheat flour, baking powder, baking soda, and salt together in a separate bowl; stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.

GLUTEN-FREE SWEET POTATO MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY BANANA OAT MUFFINS

Steps:

• Combine the first six ingredients in a mixing bowl.
• Mix well.
• Beat together egg, bananas and melted butter or margarine until smooth.
• Add to dry ingredients.
• Stir to blend.
• Stir in cranberries just until combined.
• Spoon batter into prepared muffin pan, filling almost to the top.
• Bake at 375 degrees F for 20 to 25 minutes or until the top springs back when lightly touched.

BANANA WALNUT CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
• Spoon batter into lined cups, filling each 3/4 full.
• Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
• Sprinkle walnut crumble over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.

BANANA CRANBERRY MUFFINS

Steps:

• 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., 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., 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.