banana cranberry pecan muffins

Name: Banana Cranberry Pecan Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 13
Cuisine: American
Ingredients: 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

14 Pinches 4 Photos

Cindi Marie Bauer

Marshfield, WI

Updated on Nov 19, 2023

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.

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 13 Muffins

Ingredients

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

Step 1

Preheat oven to 375°F.

Step 2

Line several muffin pans with muffin cupcake liners. (I used 13 of the paper cupcake liners.)
Step 3

In a large bow add the bananas, and mash them with a fork.
Step 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.
Step 5

Now add the flour, finely crushed bran flakes cereal, baking powder, baking soda and salt; mix well.
Step 6

Stir in the dried cranberries and pecan pieces.
Step 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.)
Step 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.
Step 9

Bake in oven for 20 minutes, or until toothpick inserted in center of a muffin comes out clean.
Step 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.)
Step 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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