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Edna's Banana Cranberry Muffins

Edna's Banana Cranberry Muffins

Lisa in Port Hope

"Moist and easy. I like to wrap cooled muffins in plastic wrap and freeze to pop into lunch boxes."
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37 m servings 151 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 166 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Mash bananas and sugar together in a bowl; add egg and vanilla extract and mix well. Stir whole wheat flour, baking powder, baking soda, and salt together in a separate bowl; stir into banana mixture just until batter is mixed. Stir oil into batter and fold in cranberries. Spoon batter into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 26 minutes.


  • Cook's Notes:
  • Variations: replace cranberries with fresh or frozen blueberries, 1/2 cup chopped nuts, 1/2 cup chocolate chips, 3/4 cup raisins, etc.
  • Brown sugar can be used in place of the white sugar. All-purpose flour can be used in place of the whole wheat.
  • This can also be baked in a loaf pan for 50 to 60 minutes.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 3
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A good muffin, but I felt that the tartness of the cranberries over powered the banana flavor just a bit too much. I wonder if dried cranberries might work better? I used AP flour instead of wh...

Easy recipe. No cranberries so used raspberries had on hand.. tastes pretty good.

I liked this recipe. It is easy to follow and the muffins are tasty. I like the nip the cranberries provide in contrast to the sweetness of the banana. Nice, easy muffin and very tasty.

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