Banana Walnut Cranberry Muffins recipe

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Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup white sugar
½ cup butter, melted
2 eggs
1 ½ cups mashed bananas
1 cup dried cranberries
½ cup chopped walnuts
¼ cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter, cut into 1/4-inch cubes
⅓ cup chopped walnuts

Nutrition Info

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
servingSize: -
sodium: 182.9 mg
sugar: 23.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.

  2. Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.

  3. 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.

  4. Spoon batter into lined cups, filling each 3/4 full.

  5. 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.

  6. Sprinkle walnut crumble over batter.

  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.

Recipe Yield

16 muffins

Recipe Note

Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.

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