Banana Cranberry Muffins (with Dried Cranberries)

This easy banana cranberry muffins recipe makes delicious banana muffins with dried cranberries for a delightful blend of tart and sweet. Perfect for a light breakfast or snack anytime!

Easy Cranberry Banana Muffin Recipe

These delicious muffins are the perfect combination of sweet and tart, with the added bonus of being made with healthy ingredients like bananas, dried cranberries and coconut oil. This easy muffin recipe uses just one bowl for easy clean-up. It is also is perfect for fall, although you can definitely make them all year long since the recipe doesn’t call for fresh cranberries. By the way, if you have extra cranberries, try my oatmeal cranberry walnut cookies.

Like most of you, we always have ripe bananas on hand. My family loves banana bread and muffins, so I have a lot of different banana muffin recipes. You might try my zucchini banana muffins, banana applesauce muffins or these easy 2 ingredient muffins next.

Ingredient Notes

Here’s a quick overview of the ingredients you need for this banana cranberry muffin recipe. Full amounts are in the printable recipe card below.

• Ripe bananas — Make sure they have plenty of brown spots for best flavor.
• Eggs — large eggs
• All purpose flour
• Baking soda — to help the muffins rise
• Baking powder — works with the soda as leavening agent
• Sea salt
• Ground cinnamon — adds wonderful flavor
• Brown sugar — for softer muffins and deeper flavor
• Coconut oil — in place of butter. You can use same amount of butter or oil or applesauce
• Milk — adds extra moisture
• Vanilla extract — for flavor
• Dried cranberries — Craisins or any brand. You do not have to rehydrate the cranberries, but you may want to if they aren’t very fresh.

How to Make Banana Cranberry Muffins

First, beat the eggs in a large bowl. Then, add the bananas and mash bananas with a fork.

Next, add the dry ingredients, and mix them lightly using the same fork. You can also use a hand mixer or stand mixer for this, but I find it easier to mix everything by hand.

Add the milk, vanilla and coconut oil, and stir until the batter is blended. Then, stir in the cranberries. Spoon the batter into a greased muffin tin, and bake in a preheated oven for 18-20 minutes.

Allow the muffins to cool for a bit. Then, transfer them to a wire rack to cool completely. They are so good with a cup of coffee, tea or a mug of hot chocolate! My kids love them for an after school snack!

Storage

Store these Craisin muffins in an airtight container at room temperature. They stay fresh for 4-5 days. You can place a paper towel on the bottom of the container to absorb any excess moisture if needed. These muffins freeze well for up to 3 months.

SaveSaved Pin Print

5 from 1 vote

Banana Cranberry Muffins

By: Dee

This easy banana cranberry muffins recipe makes delicious banana muffins with dried cranberries for a delightful blend of tart and sweet. Perfect for a light breakfast or snack anytime!

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

Ingredients  

1x2x3x

• ▢ 2 large eggs
• ▢ 3 small ripe bananas
• ▢ 1 ¾ cups all purpose flour
• ▢ ⅔ cup brown sugar
• ▢ 2 tsps baking powder
• ▢ 1 tsp baking soda
• ▢ ¼ tsp sea salt
• ▢ 1 tsp ground cinnamon
• ▢ ⅓ cup melted coconut oil
• ▢ 2 tablespoons milk
• ▢ ½ tsp vanilla extract
• ▢ 1 cup dried cranberries

Save this recipe!

Enter your email and get this recipe sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

Instructions 

• Preheat oven to 350℉, and grease a non stick muffin tin
• In a large mixing bowl, beat the eggs, and mash the bananas using a fork
• Add the flour, brown sugar, baking soda, baking powder, salt and cinnamon, and give the dry ingredients a quick stir
• Stir in the coconut oil, milk and vanilla extract until blended
• Stir in the dried cranberries
• Scoop the batter into the prepared muffin pan
• Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean
• Allow to cool for a little bit, then transfer muffins to a baking rack to cool completely

Notes

Store muffins in an airtight container at room temperature. 

You don’t need to rehydrate the cranberries before baking.

You can sub vegetable oil, butter or applesauce for the coconut oil.

Nutrition

Calories: 347kcal, Carbohydrates: 61g, Protein: 5g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 47mg, Sodium: 237mg, Potassium: 322mg, Fiber: 3g, Sugar: 34g, Vitamin A: 96IU, Vitamin C: 3mg, Calcium: 80mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread, Breakfast

Cuisine: American

Like this? Leave a comment below!

For more easy recipes, sign up for the weekly newsletter, and follow me on social media.