Real Recipes From Real Home Cooks ®

banana cranberry pecan muffins

a recipe by
Cindi Marie Bauer
Marshfield, WI

I prepared these muffins with a bran flakes box cereal. I also place them in the freeze to enjoy them for another day. They are delicious when I need to reheat them in the microwave, and spread them with a bit of butter.

serves 13 Muffins
prep time 15 Min
cook time 20 Min
method Bake

Ingredients For banana cranberry pecan muffins

  • 2 ripe (large-size) bananas (the un-peeled large bananas i used, weighed exactly 12.5-oz.)
  • ¼ cup (packed) light brown sugar
  • ¼ cup 100% pure maple syrup
  • 2 tablespoons vanilla extract (yes, i said 2 tablespoons!) ¼ cup 2% milk
  • 2 tablespoons vegetable oil
  • 2 large eggs
  • 1-½ cups all-purpose flour
  • 2 cups (finely crushed) millville bran flakes whole ground wheat and bran cereal. (see *note)
  • 1 tablespoon baking powder (yes, i said 1 tablespoon!)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3/4 cup dried cranberries, plus additional cranberried to place on top of the batter in muffin-cupcake liners; before baking them
  • 1/3 cup pecan pieces, plus additional pecan pieces to place on top of the batter in muffin-cupcake liners; before baking them

How To Make banana cranberry pecan muffins

  • 1
    Preheat oven to 375°F.
  • 2
    Line several muffin pans with muffin cupcake liners. (I used 13 of the paper cupcake liners.)
  • 3
    In a large bow add the bananas, and mash them with a fork.
  • 4
    Now add the (packed) light brown sugar, maple syrup, vanilla extract, 2% milk, vegetable oil, and eggs; combine ingredients together using an electric hand-held mixer.
  • 5
    Now add the flour, finely crushed bran flakes cereal, baking powder, baking soda and salt; mix well.
  • 6
    Stir in the dried cranberries and pecan pieces.
  • 7
    Scoop batter into already lined muffin pan. (I filled each cupcake liners almost to the top. The batter will rise quite a bit, but seems to settle down while the cupcakes are cooling.)
  • 8
    At this point, I also placed a few additional dried cranberries, as well as a couple pecan pieces, on top of the batter as well.
  • 9
    Bake in oven for 20 minutes, or until toothpick inserted in center of a muffin comes out clean.
  • 10
    *Note: Be sure to crush the cereal first, with a rolling-pin, then measure the cereal to equal exactly 2 cups. (I place the un-crushed cereal in a "heavy-duty size" Freezer Gallon Ziploc Bags.)
  • 11
    **Additional Note: The muffins do puff-up quite a bit after they've been baked. But they seem to shrink a bit, after they've cooled. Also, the muffins can be frozen. Just place the cooled muffins in a Zip-Loc sealable freezer bag, and store them in the freezer. When serving, remove outer cupcake liner, cut muffin in half, then place on a paper plate, and microwave for 20 second. Cut muffin in half, and spread on a bit of butter. (I did warm the "already cut muffins" in a 1,000 watt microwave oven.)
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