These homemade banana, walnut, and cranberry muffins are the perfect combination of sweet, nutty, and tart flavors. Made with ripe bananas, crunchy walnuts, and juicy cranberries, these muffins are moist and flavorful. They are great for breakfast or as a snack, and they are easy to make. Give them a try and you won't be disappointed!
Ingredients
- 2 ripe bananas
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup dried cranberries
Directions
- Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas with a fork or potato masher.
- Add the melted butter, granulated sugar, brown sugar, egg, and vanilla extract to the mashed bananas. Mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the chopped walnuts and dried cranberries.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes.
- Transfer the muffins to a wire rack to cool completely before serving.
