Reviewed: Nov. 5, 2009

I made these sugar free with about an 1/8 tsp of stevia and a little more than a cup of banana. I also substituted 1 c. almond flour and then used 3/4 cup wheat flour. I didn't cook the cranberries ahead of time, but, I have to admit, they are a little too tart, closer to sour. Next time, I would simmer them in apple juice. I know this is an extremely modified recipe, but it turned out great!

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willingheart

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Reviewed: Oct. 26, 2009

These muffins took longer to prepare than most muffin recipes but WELL WORTH IT!!! I cut the fat in half by replacing apple sauce for half of the shortening and used butter instead of shortening. And to boost the fibre I used half white flour and half whole wheat, plus I subsituted 1/4 cup of white flour with ground flax. I put in the zest of an orange and a healthy dash of vanilla. These were by far the most flavourful muffins I have ever made - this is definetly a keeper. I had hoped that the juice from draining the cranberries would be drinkable but it was way to sweet. Oh by the way a package of cranberries = 3 cups. Now that Thanksgiving has finished here in Canada the cranberries are on sale, I'm going to buy a few packages and put them in my freezer for future use!

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Naomi

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Reviewed: Oct. 9, 2009

LOVE these! Because I didn't want to go to the store,I used Dried Cranberries (craisins) & added them directly to the batter.(they had sugar in them). This caused me to reduce the sugar to just the 2/3C for the batter. I also did not use nuts. AND I added a cinnamon struessel topping. They are crispy on top, moist inside. Yummy & pretty with the red berries!

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hungryfamily4

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Reviewed: May 23, 2009

Well I was alittle hesitant about this seeing that I was making the Cranberry sauce first then adding it to the muffin batter. I honestly thought it would be to watery. But I made cranberry sauce and put it in a strainer (not a collander) for about 5 minutes then added it to the batter. They were fabulous. They were so moist (not soggy) and they tasted was much better then just adding cranberries ( I have done that before and they were alright) this was much more flavorful. Love the receipe and it is a keeper.

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AVONNOW

Cooking Level: Intermediate

Living In: Merritt Island, Florida, USA

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Reviewed: Mar. 3, 2009

I liked them a lot and will make them again. My only complaint was that they are very unhealthy with all the sugar and shortening.

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huskymom

Cooking Level: Beginning

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Reviewed: Feb. 25, 2009

Delicious! Make sure that the bananas are over-ripe or you may not be able to taste them much (if at all) in your muffins. I brought these to work one day and they were a hit! My hubby loves them, too.

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CrystallineTulip

Cooking Level: Beginning

Home Town: San Benito, Texas, USA

Living In: Rochester, Minnesota, USA

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Reviewed: Jan. 25, 2009

Love these muffins. I did make a few changes based on other posters reviews. I added 1/2 tsp of cinnamon and about 2 tsps of orange zest. Very moist muffins with great flavour. Next time I may add some cinnamon sugar on the top before baking.

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Mummy-Lou-Hoo

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

Wonderful muffins! Soft and moist too! I added 1/4c wheat bran and ground flax to this recipe to beef up the fiber- awesome!!!!

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hol's recipe ideas

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Reviewed: Jan. 19, 2009

Absolutely fabulous! These were so tasty, the sweet and tart together. Excellent!

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MsRebeccaZ

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Jan. 12, 2009

These are absolutely fantastic--my new favorite muffin recipe! I also used brown sugar in place of the 2/3 cup white sugar and butter in place of shortening. Next time I'll add some cinnamon as well. Thanks for a fantastic recipe!

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Alison

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Reviewed: Jan. 6, 2009

This recipe is great! Followed everything, except didn't have shortening so used margarine...turned out perfect! Thanks!

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Jody

Cooking Level: Intermediate

Home Town: Chase, British Columbia, Canada

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Dec. 18, 2008

The reason I didn't give these 5 stars is because I modified the recipe a little. I used half shortening and half butter. I also added some orange zest, vanilla, and cinnanmon. My bananas were not that ripe so I put them in the oven for about 10 min at 400 which really brings out a strong banana flavor. They turned out perfect - very yummy.

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kbrow

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Reviewed: Nov. 30, 2008

Really good! I just added some orange zest since I like the orange/cranberry combo.

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KathyG

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Nov. 30, 2008

This was a yummy way to use up some leftover cranberry sauce from Thanksgiving. I actually think these muffins tasted better cold. Next time I might put in some more nuts :) A definate keeper :)

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Jenwee99

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Yorktown, Virginia, USA

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Reviewed: Nov. 29, 2008

The muffins were great! I added a little cinnamon and a few white choc chips. Very tasty.

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KAKDAK91

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Reviewed: Nov. 20, 2008

I substituted butter for shortening and craisins for the cranberries. It turned out really well! These muffins are very moist. Will definitely make again.

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N_Star

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Reviewed: Nov. 17, 2008

very good and easy! These have a mild banana flavor and with the cranberry the combo is very good.My kid's liked them but they said they needed a bit more banana in them.I think next time i will add some vanilla,more banana and maybe a dash of cinnamon thnx for a a good recipe :)

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Oct. 30, 2008

Great recipe! I used Crisco Golden Shortening and substituted the granulated sugar (2/3 cup) with brown sugar. I also used pecans as I didn't have any walnuts on hand. They were very moist and it's nice to bite into a whole cranberry and get that tartness which is then offset by the rest of the muffin - delish! Thanks for providing the recipe!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Sep. 22, 2008

Substituted equal parts butter for shortening and added chopped crystallized ginger omitting the nuts. These were so moist! Will make these again and again.

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jeanob14

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 30, 2008

I used an electric mixer throughout this recipe and the muffins came out light and fluffy. I wonder if it was shortening that did that, too. I used craisins instead of soaking cranberries since they're more accessible. I also added vanilla. Next time I might try adding minced apples or using the orange flavored craisins.

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Maria1968

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Banana Cranberry Muffins

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