Cranberry Banana Muffins

When you over buy the bananas and have cranberries left over from Christmas….you make muffins!

The window of opportunity for the banana in our home is small.  There is a very fine line, maybe a matter of a couple of days between not ripe enough and too ripe.  Personally, I can’t eat them too ripe.  Sure, you can toss them into a smoothie, but the temperatures here in Ontario have not been conducive to me wanting to make a freezing cold smoothie.

The cranberries I bought over Christmas are still in the crisper as I didn’t use as many as I thought I may need for dinner.

So I put them together…in a muffin!

This recipe can be made vegan or not, gluten free or not.  It really is very flexible for any type of dietary options you have to accommodate.  Today, I just made them vegan, but have included the substitutions for gluten free if you need that as well.


3 medium sized bananas mashed

1/2 cup of sugar (I have used 1/4 cup of sugar and 1/4 cup of maple syrup as well and it works!)  Brown sugar or coconut sugar works the best here.

1 flax egg (1 tablespoon of flax meal plus 3 tablespoons of warm water), or 1 egg, or 2 tablespoons of unsweetened apple sauce.  Any of these will work. I have tried all three.  Personally, I enjoy the apple sauce substitution as I just adds just a little hint of apple flavour to them as well.

1/3 cup of melted coconut oil (or margarine or butter)

1 1/2 cups of flour *** so for here, you can make this gluten free by using the same amount of brown rice flour. I like the brown rice flour as I feel it just has a little more consistency to it than the white, plus you get the added fibre of the brown rice.  AND…this is important…add 1 teaspoon of xantham gum or guar gum.  This will help keep them from crumbling.

1 teaspoon of baking powder

1 teaspoon of baking soda

2 tablespoons of flax meal (this is optional but gives the muffins a little more body)

1 cup …or so of cranberries.  Really, use as many as you like to make them as full of cranberries as you want…no rules here.


  1. Heat the oven to 400F.
  2. In a stand mixer or a large mixing bowl with a hand mixer or a big spoon and a fast hand, put the mashed banana and sugar together and mix up.  Add in the egg and melted butter, mix thoroughly.
  3. In a separate bowl, mix together the flour, baking powder, baking soda and flax meal.  Combine them all together.
  4. Slowly adding in the dry to the wet mixture and stir just until combined.
  5. Add in the cranberries but try not to over mix.
  6. Scoop mixture into muffin tin.  Either a greased tin or use the silicone cups.
  7. Bake for 15-20 min
  8. Cool for at least 10 minutes before removing them from the pan.
  9. Make yourself a cup of tea or coffee and enjoy!




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