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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 133.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.4 mg
  • Sodium: 160.4 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.4 g

View full nutritional breakdown of Banana Cranberry Muffins calories by ingredient
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Banana Cranberry Muffins

Submitted by: MOM22CUTIES

Introduction

Whole grains and whole foods make this muffin recipe nutritious as well as delicious. Whole grains and whole foods make this muffin recipe nutritious as well as delicious.
Number of Servings: 11

Ingredients

    1 and 1/4 cups of Whole Wheat Flour,
    1/2 cup of Old Fashioned Quaker Oats,
    1 tsp of Baking Powder
    1/2 tsp of Baking Soda,
    1/2 cup of Dried Cranberries,
    1 and 1/2 tsp of Cinnamon, ground,
    1/2 tsp of Nutmeg, ground,
    1/2 tsp of Allspice,
    3/4 cup of Skim Milk,
    1/3 cup of maple syrup,
    1/4 cup of applesauce,
    2 Eggs,
    2 medium bananas, mashed

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Directions

Pre-heat oven to 325 degrees.
Lightly coat a muffin tin with nonstick cooking spray.
Combine flour, oats, cinnamon, baking powder, baking soda, nutmeg, allspice and optional salt.
Add cranberries, stir well, and set aside.
In another bowl, combine milk, syrup, applesauce, eggs and mashed bananas.
Combine the contents of both bowls, folding until just incorporated.
Spoon the batter into muffin tins, filling to just below the top of the tin.
Bake at 325 degrees until the muffins are golden and spring back when lightly pressed on top (about 25 minutes).

Number of Servings: 11

Recipe submitted by SparkPeople user REDERICA1980.






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Member Ratings For This Recipe

  • try - 12/18/13

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  • Amazing muffins! Can't believe how sweet, with just fruit added, no sugar. Used fresh cranberries, added some shredded carrot and fresh nutmeg - huge difference. Really moist for whole wheat muffins, Thanks! - 2/5/11

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  • Not bad for a healthy muffin. Could've used more banana flavour. The cranberries give them a nice zing. The kids are enjoying them at this very moment, so that's a good thing. Unfortunately I didn't have maple syrup on hand so I used corn syrup. - 1/28/11

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  • Nice and moist. Accidentally used ginger instead of nutmeg; will make sure to use nutmeg next time. My 6-year old likes them, too. - 12/5/10

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  • These are very tasty and they look good too! Appreciate the whole foods. A keeper. - 8/7/08

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  • Yum! I used no sodium baking powder (bought at Whole Foods) to bring down the sodium, and I also added about a teaspoon of vanilla. These are so handy to have to just grab and go when you're running out the door in the morning. I'll definitely be making these regularly. - 6/8/08

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  • Definitely worth making multiple times. They're sweet, tart and guilt-free. Totally recommended! - 4/23/08

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  • DELICIOUS--even my kids loved these! I'll definitely be making these again! This was a great "first" recipe to make to change my baking habits. - 1/15/08

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  • Awesome muffins, they are moist,and have a good flavor, I will definately make these again even my husband likes them. - 5/30/07

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  • These muffins are AWESOME!! The are moist and the cranberries add a wonderful flavor. I will make these again and again! - 5/22/07

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  • Excellent! I used 4 bananas because I love bananas. It came out really moist. They are also very sweet without much added sugar. - 4/21/07

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