THE RECIPE JOURNAL · Breakfast
Banana and Cranberry Nut Muffins
These moist and flavorful muffins are a perfect blend of sweet bananas, tart cranberries, and crunchy nuts. They make a delicious and wholesome snack or breakfast treat that’s easy to whip up anytime.
FROM THE KITCHEN • Banana and Cranberry Nut Muffins
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and lining two muffin tins with paper liners. In a large bowl, whisk together the flour, oat bran, baking powder, baking soda, and salt.
02
Step 2
In another bowl, cream the brown sugar and butter until smooth. Then beat in the egg and vanilla extract until everything is well combined. Mash the bananas and stir them in along with the almond milk and cranberries.
03
Step 3
Gently fold the dry ingredients into the wet mixture until just combined, then toss in the walnuts and give it a final stir. Spoon about a tablespoon of batter into each muffin cup—don’t overfill!
04
Step 4
Pop the tins into the oven and bake for 20 to 25 minutes, or until a toothpick poked in the center comes out clean. Let the muffins cool on a wire rack before enjoying.
Why you’ll love it
These muffins offer a perfect balance of sweet bananas and tart cranberries, creating a deliciously moist texture. The nuts add a satisfying crunch, making each bite interesting and flavorful. They are great for breakfast or a healthy snack anytime.
How to serve
Enjoy warm with a pat of butter or a drizzle of honey. They also pair well with a cup of tea or coffee for a cozy treat. For a more indulgent option, try spreading cream cheese on top.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze for up to three months. Reheat gently before serving.
