BANANA CRANBERRY MUFFINS
"Any time I get together with friends and family members, they ask me to bring some of these yummy muffins," writes Gretchen Zoch. The Boiling Springs, North Carolina reader relies on cranbereies to dress up her homemade banana muffins.
Provided by Taste of Home
Time 35m
Yield 14 muffins.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 250 calories, Fat 8g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 174mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
BANANA CRANBERRY BRAN MUFFINS
Banana muffins are always a hit and a good way to use up those speckled bananas. This version will surprise you with a moist texture and fabulous flavour - no one will guess they're packed with nutritious ingredients.
Provided by Chef mariajane
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F Butter a 12-cup nonstick muffin pan or line with paper liners.
- In a large bowl, combine bran, all-purpose flour, whole wheat flour, baking powder,, cinnamon, baking soda and salt . In alnotherbowl, ehisk together btoen sdugar, egg, milk, banana, butter and vanilla; pour over fry ingredients and add cranberries. Stir just until moistened.
- Spoon into prepared muffin pan and top each with a banana slice. Bake for 20-25 minutes or until tops are firm to the touch. let cool in pan for 10 minutes. TArnsfer to cool completely.
- COOKING TIPS: Use very ripe bananas - deep yellow with brown spots - for the best texture and flavor. As bananas get too ripe to eat, freeze them in the skin in a freeezer bag to have on hand for muffins.
- TIPS FOR KIDS: Kids can mash the bananas and measure the ingredients. Older kids can reasily make these muffins with supervision.
- FOR THE ADVENTUROUS: Replace the cranberries with dried cherries and add 1/2 cup chopped toasted pecans or almonds.
Nutrition Facts : Calories 298.4, Fat 6.1, SaturatedFat 3.4, Cholesterol 31.4, Sodium 199.6, Carbohydrate 60.8, Fiber 6.3, Sugar 28.8, Protein 5.6
BANANA BRAN CRANBERRY MUFFINS
This base recipe is the best ever! So moist, so much flavour! The cranberries kick it up a notch! This one came from my good friend Jacquie.
Provided by ninjagurl
Categories Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all dry ingredients in a large bowl.
- Combine all wet ingredients in a smaller bowl. Mix well.
- Combine wet and dry ingredients with cranberries. Stir until combined.
- Spoon into greased muffin tin.
- Bake in 350 degree oven for 30 minutes.
Nutrition Facts : Calories 207.6, Fat 10.8, SaturatedFat 1.9, Cholesterol 36.7, Sodium 152.9, Carbohydrate 27.5, Fiber 4.6, Sugar 12.5, Protein 3.9
CHUNKY BANANA BRAN MUFFINS
Provided by Ina Garten
Time 40m
Yield 10 to 12 muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
- Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
- With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
EDNA'S BANANA CRANBERRY MUFFINS
Moist and easy. I like to wrap cooled muffins in plastic wrap and freeze to pop into lunch boxes. This can also be baked as a loaf.
Provided by Lisa in Port Hope
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 37m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 29.9 g, Cholesterol 15.5 mg, Fat 3.1 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 165.5 mg, Sugar 15.2 g
CRANBERRY BRAN MUFFINS
These are so easy and quick, you can bake them on a whim -- whenever you have a craving but not a lot of time. Orange zest and buttermilk give this recipe extra-special tang.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. Place flour, bran, baking powder, salt, and baking soda in a large bowl. Stir in sugar, and set aside.
- Whisk together buttermilk, butter, eggs, zest, and vanilla in a bowl. Add flour mixture; stir until just combined. Stir in cranberries.
- Divide batter among lined muffin cups. Bake until cooked through and golden brown, about 30 minutes. Transfer to a wire rack to cool slightly. Turn out; serve warm or at room temperature.
BANANA WALNUT CRANBERRY MUFFINS
Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.
Provided by Mel Schwan
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 16
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.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 41.1 g, Cholesterol 42.3 mg, Fat 12.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 182.9 mg, Sugar 23.6 g
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