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Banana Cranberry Muffins

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Hi friends! I have another banana muffin variation to share today -- told you we go through a ton of bananas at our house! And when you eat as many as we do, you're always trying to change things up a little bit. This time around, I did something really brave and omitted the chocolate chips, which shocked quite a few people around here, including me. I also added some dried cranberries for a completely different flavor. But these Banana Cranberry Muffins actually taste really good, and the kids loved them, so I'm calling our little experiment a success!

banana muffin with dried cranberries and brown sugar topping


I seriously think my family could eat banana bread or muffins every day, and I just might have the basic recipe memorized.  Since everyone loved the banana bread muffins I made last time, I used the same basic recipe, with a couple of changes.

I used coconut oil in place of the butter, and I substituted brown sugar for the white sugar. Oh, and don't forget the lack of chocolate. But like I mentioned earlier, we loved the changes!

banana muffins with craisins and brown sugar topping in a muffin pan



Ingredients for Banana Cranberry Muffins


  • 1 ¾ cup all-purpose flour
  • ⅔ cup brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ⅓ cup organic coconut oil
  • 3 very ripe bananas, mashed
  • 2 eggs, beaten 
  • 2 tablespoons milk
  • 1 cup dried cranberries, or Craisins


Directions


Grease a non-stick muffin pan, and preheat the oven to 350 degrees.
Add the flour, brown sugar, baking powder, soda, salt and cinnamon to a large bowl, and mix together. Stir in the bananas and coconut oil, and then add the eggs and milk, and mix well.
Add the cranberries, and pour into the greased muffin pan. You can also add some more cranberries, plus a combo of white and brown sugar to the top for extra flavor.
Bake for about 18 to 20 minutes, or until a toothpick comes out clean. 

basket of cranberry banana muffins

I'm so curious to see how long this chocolate-free batch lasts. Last time, the kids had some for after-school snacks, and the rest of the batch was polished off at breakfast.

banana muffins made with dried cranberries and coconut oil and brown sugar

But if they don't gobble up these banana cranberry muffins, I sure will! 

Thanks so much for visiting!

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  1. Erlene A says

    We love banana breads of any kind at our house too. I love the addition of cranberries instead of chocolate chips for a change. Pinned and will give this a try.

    Reply

  2. Steph @ Three Loud Kids! says

    These looks really good. I never would have thought to mix bananas and cranberries but I bet this are just perfect for breakfast!

    Reply

  3. thepaintedapron.com says

    mmmm, love the substitutions you made, and what a great idea!
    Jenna

    Reply

  4. Dee M says

    Thanks, Julie. I love the chocolate, but I think the cranberry muffins may work better for breakfast. 🙂

    Reply

  5. Julie Nichols says

    Hi Dee
    These look delicious!! I have all of the above ingredients so I am definitely going to make these. Heading over to check out the chocolate chip ones...cause I am a chocolate lover! Yum can't wait to taste them...

    Reply