Banana Cranberry Muffins #MuffinMonday

#MuffinMonday is a group of muffin-loving bakers who get together once a month to bake muffins. You can see all our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

It is the brainchild of my friend Stacy, who has a wonderful blog named Food Lust People Love.  The next time you want to get a dose of happiness, you should run over to her blog and check it out.  Stacy shares her family, life, and recipes with posts filled with love and humor.

This post was originally shared for Muffin Monday in December of 2015.  This was the original photo and verbiage I used in that post.  The title of this post was Just Another Muffin Monday.  I am resharing the recipe today as the recipe files I used are now obsolete and are no longer printable.

This photo is from the Muffins that I made last week to serve during one of Frank's CPL classes. These muffins are delicate and tender, with a bright burst of cranberry flavor in every bite.  

Let's take a look at the other Muffins being shared today.......

• Banana Cranberry Muffins from A Day in the Life on the Farm
• Fig Muffins with Creamy Goat Cheese Filling from A Messy Kitchen
• Seeded Rye Muffins from Karen's Kitchen Stories
• Tiny Batch Whole Wheat Blueberry Muffins from Food Lust People Love

Breads, Muffins, Cranberry, Banana, Breakfast, Snack

Breads, Muffins

American

Yield: 15 Muffins

Author: Wendy Klik

Banana Cranberry Muffins

These muffins are delicate and tender, with a bright burst of cranberry flavor in every bite.  

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 1 (12 oz) bag cranberries
• 1 2/3 c. sugar, divided
• 1 c. water
• 1/3 c. butter
• 2 eggs
• 1 3/4 c. flour
• 2 t. baking powder
• 1/2 t. salt
• 1/4 t. baking soda
• 3 ripe bananas

Instructions

1. Place the cranberries, 1 cup of the sugar, and the water in a saucepan and bring to a boil. Reduce the heat to simmer and cook for 5-10 minutes, until cranberries start to pop. Drain and set cranberries aside.
2. In the large bowl of a stand mixer, cream the butter with the remaining 2/3 cup of sugar. Add eggs, one at a time, beating after each.
3. Whisk together the dry ingredients in a small bowl, and add to the creamed mixture alternately with the bananas. Fold in the cranberries.
4. Divide the batter between 15 muffin cups that have been treated with baking spray or lined with paper cups. Bake in a preheated 400* oven for 18-22 minutes or until a skewer inserted removes cleanly.

Notes

Adapted from a recipe found in Taste of Home

Similar Recipes

Banana Craisin Muffins with Streusel Topping

Cranberry Squash Muffins

Lemon Cranberry Corn Muffins

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