Christmas Banana Bread Muffins: 7 Irresistible Festive Flavors Recipe

Introduction

These Christmas Banana Bread Muffins are a delightful twist on a classic favorite, bursting with festive flavors like cinnamon, walnuts, and dried cranberries. Perfect for holiday mornings or cozy gatherings, they bake up moist, flavorful, and ready to enjoy in just 30 minutes.

Ingredients

• 3 ripe bananas
• 1/3 cup melted butter
• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with paper liners.
2. Step 2: In a mixing bowl, mash the ripe bananas thoroughly with a fork until smooth.
3. Step 3: Stir the melted butter into the mashed bananas until combined.
4. Step 4: Add the baking soda and a pinch of salt to the mixture, stirring well.
5. Step 5: Mix in the sugar, egg, and vanilla extract until the batter is smooth.
6. Step 6: Gently fold in the flour and ground cinnamon just until incorporated; avoid overmixing.
7. Step 7: Fold in the chopped walnuts and dried cranberries evenly throughout the batter.
8. Step 8: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
9. Step 9: Bake in the preheated oven for 18-20 minutes, or until the muffins turn golden brown and a toothpick inserted comes out clean.
10. Step 10: Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• For extra festive flavor, try adding a pinch of nutmeg or substituting dried cranberries with chopped dried cherries.
• Use pecans instead of walnuts for a different nutty crunch.
• To make these muffins gluten-free, replace the all-purpose flour with a gluten-free baking blend.
• If you prefer a sweeter muffin, sprinkle a little brown sugar on top before baking for a crunchy topping.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. To reheat, warm gently in the microwave for 15-20 seconds or in a low oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work great and are often sweeter and softer after thawing. Be sure to thaw and drain any excess liquid before mashing.

Can I make these muffins dairy-free?

Absolutely. Substitute the melted butter with a plant-based alternative like coconut oil or vegan margarine to make the recipe dairy-free.

Christmas Banana Bread Muffins: 7 Irresistible Festive Flavors Recipe

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These Christmas Banana Bread Muffins are a delightful festive treat combining the natural sweetness of ripe bananas with warm spices, crunchy walnuts, and tart dried cranberries. Perfectly moist and full of holiday flavors, these muffins are ideal for breakfast, snacks, or as a holiday party addition.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 3 ripe bananas
• 1/3 cup melted butter
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 teaspoon baking soda
• Pinch of salt
• 3/4 cup sugar
• 1 cup all-purpose flour
• 1/2 teaspoon ground cinnamon

Add-ins

• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and allow it to fully preheat to ensure even baking.
2. Mash the bananas: In a mixing bowl, mash the ripe bananas thoroughly using a fork until smooth with some small lumps for texture.
3. Add the melted butter: Pour the melted butter into the mashed bananas and stir to combine evenly.
4. Add baking soda and salt: Sprinkle in the baking soda and a pinch of salt to the banana mixture, mixing well to distribute them.
5. Incorporate sugar, egg, and vanilla: Stir in the sugar, then add the large egg and vanilla extract, mixing until the batter is smooth and cohesive.
6. Add the flour and cinnamon: Gently fold in the all-purpose flour and ground cinnamon, mixing just until combined to avoid overworking the batter.
7. Fold in walnuts and cranberries: Carefully fold in the chopped walnuts and dried cranberries to distribute them evenly throughout the batter.
8. Fill the muffin tins: Spoon the batter into prepared muffin tins, filling each cup about three-quarters full to allow room for rising.
9. Bake the muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
10. Cool before serving: Remove the muffins from the oven, let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.

Notes

• Use very ripe bananas for sweeter, moister muffins.
• For a nut-free version, omit the walnuts and substitute with extra dried fruit or seeds.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• You can substitute dried cranberries with raisins or chopped dried cherries for a flavor variation.
• Make sure not to overmix the batter once the flour is added to keep muffins tender.

Keywords: banana bread muffins, Christmas muffins, holiday muffins, banana dessert, festive baking, cranberry muffins, walnut banana bread