One bowl cranberry banana bread muffins

Tart cranberries in a sweet banana bread muffin made with maple syrup, a bit of whole wheat flour, and warm spices makes for a delicious autumn muffin recipe. 

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Here's an autumn twist on banana bread - adding fresh cranberries! Cranberries add a burst of color, flavor, and a tart pop to contrast the sweet banana bread. 

These cranberry banana bread muffins are made in one bowl for ease. These muffins are easy to make for weekday breakfasts on the go or to put in your lunchboxes.

When you are baking with bananas, always choose very ripe ones that are fragrant and soft. This will impart the best banana flavor in your recipe and they will be easy to mash.

Fresh cranberry season is a favorite time of mine. I love incorporating fresh cranberries into my recipes and cooking. I love the tart flavor they have and the color they add to recipes. 

You can find many cranberry recipes on this blog.

These muffins are made with maple syrup for sweetener. They also incorporate some whole wheat flour. I like the flavor and heartiness a bit of whole wheat flour adds to muffins and breads, but you can use all all-purpose flour if you prefer.

The muffins will be moist and this makes them best to be eaten within a couple days of baking as the tops will get soft and sticky if they are stored for too long.

Give these muffins a try when you have some overripe bananas that need used up. They are a nice twist on classic banana bread like this carrot banana bread and sourdough banana bread.

Yield: 12 muffins

Author: Amy (Savory Moments)

One Bowl Cranberry Banana Bread Muffins

Tart cranberries in a sweet banana bread muffin made with maple syrup, a bit of whole wheat flour, and warm spices makes for a delicious autumn muffin recipe.

Ingredients

• 1/3 cup olive (or vegetable) oil, plus more for greasing
• 1/2 cup pure maple syrup
• 1 cup mashed very ripe bananas (2-3 small/medium bananas)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk (I used 2%)
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour (or more all-purpose)
• 3/4 cup roughly chopped fresh cranberries

Instructions

1. Preheat the oven to 350 degrees. Grease a muffin tin (or place in liners).
2. In a large bowl, whisk together the oil through milk until well-combined. Whisk in the baking soda through nutmeg.
3. Then stir in the flours with a wooden spoon until just combined. Fold in the cranberries.
4. Divide the batter into the 12 muffin tins. Bake for about 16-20 minutes, until they are golden and an inserted toothpick comes out cleanly.
5. Let cool for 5-10 minutes before removing. Serve warm or at room temperature. Due to the moistness of these muffins they are best eaten in a couple of days.

I hope you give these one bowl cranberry banana bread muffins a try! Let me know in the comments below.

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This post was originally published in 2018 and has been updated in 2022 with a recipe card, new text, and more to improve reader experience.

Check out these other muffin recipes: 

Whole Wheat Blueberry Zucchini Muffins

Sourdough Pumpkin Walnut Muffins

Glazed Cranberry Gingerbread Muffins 

Chocolate Chip Banana Pumpkin Muffins