Cranberry Banana Muffins are super moist muffins with the sweetness of bananas and sugar and the tartness of fresh cranberries for a perfect breakfast or snack.Enjoy the natural fruity taste from bananas and a vibrant burst of flavor from the cranberries in each bite, a fun muffin for your taste buds! This recipe is adapted from Peas and Carrots Cranberry Banana Bread, made into muffins.For another moist and tender muffin bursting with flavor, try my Cranberry Orange Muffins, too! Ingredients & Substitutions Sugar: Granulated sugar adds sweetness to the muffins.

Butter: Unsalted butter adds richness to the muffins.If using salted butter, you may want to lessen the amount of salt in the recipe.Bananas: For the distinct banana flavor, you need about a cup of mashed ripe bananas or 2 large bananas.

They also help keep the muffins moist.Eggs: Room-temperature eggs act as a binding agent and give structure to the muffins.Out of eggs? Try one of my egg substitutes! Cranberries: Fresh cranberries provide tartness and a vibrant color! If using frozen cranberries, do not thaw them before using.

Can I Use Dried Cranberries? Sure, you can use dried cranberries in cranberry banana muffins.This will add a little more sweetness and less tartness to the muffins.Can I Add Any Mix-Ins To The Muffins? Absolutely! Although delicious and full of flavor as-is, you can customize the flavor by adding mix-ins.

Try adding nuts like chopped pecans, walnuts,

Read More