Reviewed: Jan. 17, 2012

My family loved these and I am about to make them again by request! I don't use shortening, so I used butter instead...otherwise all the same...super yummy!

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Reviewer:

Kaylie's Mom

Reviewed: Jan. 7, 2012

Pretty good muffins. They are not very sweet, as the cranberries lend a tartness. The bananas and cranberries help moisten the batter, and they are pleasant little muffins. I think that they need a tad more vanilla, perhaps, but otherwise I can't fault them. A little more work involved than with a regular muffin recipe, but not really that much more. I wasn't certain if the cranberries needed cooled or not, but I did, just in case. This makes more than the 14 muffins mentioned; I got about 20 out of the batch, but my second muffin tin makes a bit smaller muffins. The smaller muffins took 15 mins; the larger, 20. Thanks for the recipe.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jan. 5, 2012

I have been searching for a "keeper" muffins recipe and I think I have finally found it! I love using up my browning bananas and I especially love that this muffin didn't taste too banana-y. I pretty much stuck to the recipe - I was out of walnuts so I added pumpkin seeds and I tossed in an extra 1/2 cup of chocolate chips (to entice my kids to eat them...) Turns out I didn't need to convince them at all, although the chocolate chips added a nice touch.

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Reviewer:

mandymuggins

Living In: Vancouver, British Columbia, Canada

Reviewed: Jan. 5, 2012

Very yummy...we made two dozen small muffins. I replaced the nuts with chocolate chips for allergy reasons. Used two bananas and a single cup of apple sauce for the bananas. This will be added to my collection of recipes!!

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Reviewer:

CAPPYCLARK

Reviewed: Dec. 12, 2011

Great recipe! Had some extra cranberries and bananas that were just going to go bad and this recipe saved them from that for sure! It was delicious!!!

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Brownwood, Texas, USA

Reviewed: Sep. 9, 2011

This is the same recipe that I've been making for years called Cranberry-Banana Bread, and I clipped it from the newspaper. For those of you who may be interested in making a loaf of the banana bread rather than muffins, all ingredients stay the same, but you use a greased 9x5x3 inch pan, bake for about 60 minutes in a 350 degree F oven, and cool 10 minutes before removing from the pan. The bananas make it moist, and the cranberries give it a real burst of tartness. Either way, muffins or bread, it really is delicious.

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Reviewer:

lutzflcat

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Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Lutz, Florida, USA

Reviewed: Mar. 30, 2011

Delicious! We ate them warm with butter. I left out the walnuts since I didn't have any. yum and thanks!

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Reviewer:

StaceyL

Reviewed: Mar. 22, 2011

very good bread. not too sweet, yet very flavorful. just a hint that it might be banana bread, but the very bright punches of cranberry give it a good flavor. good texture, not overly moist or oily like some quick breads. did not leave an oil spot on my napkin!

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Reviewer:

NOWAGEORGIAGIRL

Cooking Level: Expert

Home Town: San Marcos, California, USA

Living In: Eagle River, Alaska, USA

Reviewed: Mar. 7, 2011

Tastes great. I did it without walnuts, and about 41/2 bananas, so a little more than a cup. It was not too sweet because the cranberries gave it a tart taste. Next time I will try some whole wheat flour and maybe chop the cranberries.

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