Cranberry-Banana Breakfast Muffins

"Tart cranberries and sweet bananas combine to form...heaven!"
 
Cranberry-Banana Breakfast Muffins created by karen
Ready In:
35mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 375°F
  • Lightly grease muffin cups or spray with cooking spray.
  • In a large bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.
  • In a medium-size bowl, combine egg, banana, and margarine until smooth.
  • Add to dry ingredients, stirring just until moistened.
  • Fold in cranberries.
  • Fill muffin cups and bake for 20 minutes or until done.
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RECIPE MADE WITH LOVE BY

@Rachchow
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  1. Mrs. Cavanar
    These came out WONDERFUL!! I added my own personal flair to it, but thank you for a great base recipe!! I'll be adding this to my personal cookbook!
     
  2. loveandpeas
    Lovely. I used dried cranberries and they turned out great.
     
  3. karencooks
    Excellent banana muffins. I used 3/4 C white & 1/2 C whole wheat flour and added chopped pecans. Baked up perfect, very moist. I liked the use of 2 cups of banana. Thanks for posting.
     
  4. bridget.bat4
    Thanks for a great recipe! So much better than regular banana muffins!
     
  5. DailyInspiration
    Absolutely delicious!!! I take advantage of buying bags of cranberries at the end of the Thanksgiving and Christmas holidays, when they are on sale, and I freeze them to have year round. And, I always end up with over-ripe bananas on hand. These muffins were so good with the tart cranberries and the sweet banana taste -- not to mention that the oats are so nutritionally good for us. I will make these muffins again and again. The hardest part of the recipe is only allowing myself and my husband one muffin a day each. Thanks so much for the recipe!
     
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