Don’t you just adore the extraordinary combination of oranges and cranberries together? Together, they are an explosive combination of sweet and tart fruity flavors bursting away in every bite! Those cranberries are just poppin’ in these luscious orange banana bread muffins.
They are perfect for breakfast, with a cup of coffee or tea, especially as the perfect holiday sweet treat in the fall and winter seasons.
The cranberries can be very tart, so if you want to add a little more sugar in the batter, then by all means, sweeten them up a bit.
I personally love it any way you want to give them to me. I like all kinds of variations. You can make them extra decadent by adding a lovely orange cream frosting on top or just a simple vanilla glaze of 1 cup of confectioners’ sugar and a little orange juice or milk of choice, vanilla extract.
These muffins are very moist, like banana bread and very tasty. Pretty healthy if you want to switch out the sugars for healthier alternatives, like Lakanto
Let’s get some muffins going!
Cranberry Orange Banana Bread Muffins
Ingredients
- Cranberry Orange Banana Bread Muffins
- 2 large ripe bananas or 1 cup mashed - measured
- ½ cup unsweetened applesauce
- ¼ cup oil of choice or melted vegan butter cooled to room temperature
- 2/3 cup sugar of choice can add up to 1 cup if want sweeter
- 1/2 cup orange juice or juice from 2 oranges
- 2 cups all purpose flour or gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Optional: For extra orange punch of flavor: 1 ½ tablespoons orange zest
- 1 cup cranberries frozen or fresh, add 1/2 cup more if desired.
- Add-ins - 1 teaspoon cinnamon 1 cup chopped walnuts or 1 ½ cups regular or non-dairy chocolate chips
- Orange Cream Cheese Frosting or see shortcut option in NOTES
- 1 8 oz regular or vegan cream cheese room temp
- 1 1/2 - 2 cups powdered sugar
- 1/4 cup orange juice or juice from 1 orange
- Choice of milk or non-dairy milk if needed
Instructions
- Cranberry Orange Banana Bread Muffins
- Prepare a 12 muffin tin pan with cupcake liners or spray with non-stick cooking spray. Set aside.
- In a bowl, combine the mashed bananas, orange juice, sugar, oil and applesauce; mix well.
- Combine the dry ingredients, flour, baking soda, baking powder, salt and add to wet mixture, beating just until moistened. Stir in any add-ins and fill muffin tins equally for a 12 tin muffin pan.
- Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes.
- Cool for 10 minutes; remove from pans to a wire rack to cool completely.
- Orange Cream Cheese Frosting
- In a bowl, whip the cream cheese until creamy, add in confectioners sugar and orange juice and beat until you get consistency you want.
- Frost muffins if desired.
Notes
Recipe adapted from my recipe @ Vegan Orange Banana Muffins
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