Name: Cranberry Banana Muffins
Prep time: 65 min
Cook time: 22 min
Total time: 87 min
Ingredients: 1/2 Cup Butter, softened; 1 Cup Sugar; 2 Large Eggs; 1 tsp Vanilla Extract; 3 Med Bananas; 1 TBSP Milk; 1 tsp Baking Soda; 1/2 tsp Salt; 2 Cups Gluten Free Flour; 1/2 Cup Dried Cranberries

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Every single week I make banana muffins for the kids to have in their lunches or with their breakfast. One of our favorites is the Banana Muffins with Chocolate and Peanut Butter. This week, I decided to mix things up and make cranberry banana muffins. I don’t know if it’s because we just had Thanksgiving and I love everything cranberry this time of year (no pumpkin spice for me), or what, but I thought the combination would be really good! And it was so good!

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Cranberry Banana Muffins

Delicious recipe for gluten free cranberry banana muffins. Not gluten free? Simply sub in your favorite flour instead!

Course Breakfast, Dessert, Snack

Keyword banana muffins, cranberry, muffins

Prep Time 1 hour 5 minutes

Cook Time 22 minutes

Total Time 1 hour 27 minutes

Servings 12 People

Ingredients

1/2 Cup Butter, softened
1 Cup Sugar
2 Large Eggs
1 tsp Vanilla Extract
3 Med Bananas
1 TBSP Milk
1 tsp Baking Soda
1/2 tsp Salt
2 Cups Gluten Free Flour
1/2 Cup Dried Cranberries

Instructions

Preheat the oven to 425 degrees. Prepare your muffin tin with liners or use this amazing silicone muffin pan.
In a small bowl, mash your bananas and set aside. In another large bowl, cream together your softened butter and sugar. Add in the eggs, vanilla extract, milk and mashed bananas.
Next add your baking soda, salt and gluten free flour. Be sure to mix with your hand mixer after each new addition. I like this gluten free flour.
Fold in your dried cranberries. Cover your batter with plastic wrap and place in the fridge for about 50-60 minutes to chill.
Fill your muffin tins completely (trust me on this...fill it up)! Place in the oven at 425 degrees for 10 minutes. Lower the temp to 350 degrees and bake for an additional 10-12 minutes. Allow to cool for a few minutes before placing the muffins on a cooling rack to cool completely.

Recipe Notes

*This recipe can be made with either gluten free flour or regular flour. Your choice!

These cranberry banana muffins turned out delicious! The kids loved them. Funny thing though…my son came home from school today and said, “those banana muffins were good, but the chocolate almost tasted like fruit. It was also harder that normal”. Really dude? Hahaha! The dried cranberries give a nice tartness to the muffins. One of these days, I’d like to try this recipe with fresh cranberries!

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