Banana walnut cranberry muffins

    (2)
    45 min

    Moist banana muffins with tart cranberries are topped with a crunchy walnut streusel in this easy recipe for a breakfast or lunchbox treat.


    2 people made this

    Ingredients
    Makes: 16 muffins

    • 250g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 200g caster sugar
    • 115g butter, melted
    • 2 eggs
    • 340g mashed bananas
    • 120g dried cranberries
    • 60g chopped walnuts
    • Streusel-nut topping
    • 55g soft brown sugar
    • 3 tablespoons plain flour
    • 2 tablespoons (30g) butter, cut into cubes
    • 40g chopped walnuts

    Method
    Prep:20min  ›  Cook:20min  ›  Extra time:5min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Line muffin tins with 16 paper cases.
    2. Combine 250g plain flour, baking powder, cinnamon, bicarbonate of soda, nutmeg and salt in a large bowl.
    3. Combine caster sugar, melted butter and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries and 60g walnuts. Fold in flour mixture and mix until a lumpy batter forms.
    4. Spoon batter into muffin cases, filling each 3/4 full.
    5. Mix brown sugar and 3 tablespoons flour in a small bowl. Rub in cubed butter to form a crumble mixture. Mix in 40g chopped walnuts.
    6. Sprinkle walnut crumble over batter.
    7. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 20 to 25 minutes. Let cool for 5 minutes.

    Note:

    I prefer using butter for this recipe, but you can use vegetable oil or cooking margarine.

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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (1)

    by
    1

    I made half the recipe using gluten free flour and the other half with all purpose flour (all King Arthur flour, of course!). The gluten free bunch is still out on their review, but we who ate the regular recipe thought these are delicious! I cut the walnuts smaller for the streusel topping than I did for the filling. I got a total of 18 muffins--which leaves us some for freezing for future eating! Thanks for the recipe, Mel! I will make this again!  -  27 Dec 2016  (Review from Allrecipes US | Canada)

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