If you’re looking for a tasty and healthy breakfast or snack, these banana cranberry muffins are the perfect choice. They’re packed with fresh bananas and cranberries, loaded with fiber rich oats, and they’re bursting with delicious Fall flavors too!
There’s nothing quite like a soft, fluffy muffin. And these Cranberry Banana Muffins are my new favorite for Fall. They’re packed with so much fresh flavor and they’re super simple to throw together too. I made a big batch as a make ahead breakfast this week. But I may have ended up eating most of them as snacks, because they’re just too irresistible. 😉
These banana cranberry muffins are:
- A healthy on-the-go breakfast idea.
- A kid friendly treat!
- Packed with fresh bananas and cranberries.
- Delicious all year round, but especially perfect for Fall.
- Ready in just 30 minutes!
And all those fresh cranberries mean these muffins are just perfect for the busy holiday season too.
Table of Contents
Helpful Tips
Use ripe bananas
The riper the bananas, the sweeter and more flavorful the muffins will be. If you have bananas that are just starting to turn brown, don’t throw them away – use them in this recipe!
Soak the oats
If you want softer oats with a bit less texture in your muffins, soak the oats in buttermilk for 20 minutes before using them. This will also help the oats absorb more liquid and make the muffins more moist.
Don’t overmix the batter
Mix the wet and dry ingredients just until they’re combined. Overmixing can make the muffins tough and dry.
Use fresh cranberries
Fresh cranberries are tart and juicy, and they add a nice pop of color to the muffins. If you can’t find fresh cranberries, you can use frozen ones, but thaw them first and drain any excess liquid before using.
Variations
Add nuts or seeds
You can add chopped nuts, such as walnuts or pecans, or seeds, such as pumpkin or sunflower seeds, to the batter for extra crunch and nutrition.
Mix up the fruits
If you don’t have cranberries, you can use other fresh or frozen fruits, such as blueberries, raspberries, or chopped apples.
Add chocolate chips
Everything’s better with a little chocolate, right? Toss in some chocolate or white chocolate chips for a totally indulgent treat.
Make it vegan
Make a vegan version by substituting your favorite plant based milk for the buttermilk, vegan butter or coconut oil for the butter, and use a flax egg (1 tbsp ground flax seed mixed with 2 tbsp water) instead of a regular egg. Check out these vegan muffins for more tasty ideas.
Make it gluten free
Use a gluten-free baking flour and a gluten-free brand of oats for a gluten-free version of these muffins.
Add some citrus flavor
Try adding a squeeze of fresh orange juice or zest for a citrusy kick. (Or check out these Cranberry Orange Muffins!)
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour in these muffins, if you prefer.
Can I make Banana Cranberry Muffins ahead of time?
Yes, you can make the muffins ahead of time and store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. To thaw, let them come to room temperature or microwave them for a few seconds.
Can I use dried cranberries instead of fresh ones?
Yes, you can use dried cranberries, but they will be sweeter and less tart than fresh or frozen ones. If you use dried cranberries, you may want to reduce the amount of sugar in the recipe.
Can I make these muffins without butter?
Yes, you can use coconut oil or vegetable oil instead of butter. Just melt the oil and use it in place of the butter in the recipe.
Now that you know everything you need to make these delicious muffins, it’s time to get baking! They’re perfect for a quick breakfast on the go, a healthy snack, or a sweet treat anytime. Enjoy!
More Tasty Ideas
If you love these Cranberry Banana Muffins, be sure to check out these other delicious ideas:
Recipe
Servings: 18 to 24 muffins
Calories: 112kcal
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup oats
- 1 cup buttermilk for softer oats or omit for more texture
- ⅔ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- 3 to 4 ripe bananas mashed
- ⅓ cup butter melted
- 1 cup fresh cranberries
Instructions
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Preheat the oven to 375 degrees. Place paper liners in the muffin pan and grease lightly.
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If you prefer softer oats and less texture, soak the oats in buttermilk for 20 minutes prior to using.
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Whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the oats. Set aside.
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Whisk together the eggs, melted butter, and bananas.
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Stir the wet bananas/egg mixture into the dry ingredients until well blended.
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Add the cranberries and stir until combined.
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Using a large scoop, divide the batter into the prepared muffin pans, filling about ⅔ full.
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Place in the oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle returns clean.
Nutrition
Calories: 112kcalCarbohydrates: 23gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 11mgSodium: 123mgPotassium: 128mgFiber: 1gSugar: 11gVitamin A: 58IUVitamin C: 2mgCalcium: 47mgIron: 1mg
