Cranberry Orange Walnut Muffins

Not sure why, but, I had two bags of dried cranberries in my pantry that were quickly approaching their expiration date. They were probably on sale or I was planning on eating more salads than I have been. Either way, I decided it was time to start using them before they did expire. Cranberries are always a good add in for baked goods since they offer a pop of sweetness and do have health benefits. I like to think they are still healthy even after they are baked into something sweet. I was debating between cookies or muffins, but, I opted to go with the muffins… A Cranberry-Orange Walnut Muffin.

The recipe for these is pretty straight forward. Next time I make them though I will cut the sugar in half (1/2 cup as opposed to a 1 cup). They were delicious, but, I just found them to be a tad bit sweet and since I normally eat muffins for breakfast and I am not big into sweets for breakfast I think I would enjoy them more with less sugar. Also, since you are using freshly squeezed orange juice and if your orange is sweet and then you add sugar and dried cranberries on top of that you are getting sugar from all sides so it’s best to cut back on the actual sugar you are adding in. They will still be delicious and even a bit better for you. And while the original recipe called to make these in a 12-cup cupcake tin, I opted to bake them in 6-cup muffin tin instead. I prefer bakery sized muffins than cupcake sized ones. To accommodate the extra batter, I placed my muffin liners in ramekins on a baking sheet and baked them as normal.

Cranberry Orange Walnut Muffins

  • Servings: 8 Large Muffins / 12 Small Muffins
  • Print


1 cup sugar

1 stick unsalted butter, at room temperature

1 large

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon freshly grated orange zest

3/4 cup freshly squeezed orange juice*

3/4 cup dried cranberries

1/2 cup chopped walnuts

*I used 3 large navel oranges


Preheat oven to 350F. Line a muffin/cupcake pan with paper liners.

In a medium bowl whisk together the flour, salt, and baking powder & soda together. Set aside.

In a small bowl stir together the orange juice & zest. Set aside.

In a large bowl cream together the butter and sugar using a handheld mixer on medium speed. Add the egg and continue beating until incorporated. With the mixer on low speed add the flour mixture in three parts alternating with the orange juice mixture. Stir in the cranberries and walnuts.

Divide the batter among the prepared pans. Bake in the preheated oven for 25-25 minutes for smaller muffins and 30-35 minutes for larger muffins. Let cool in pans for 5 minutes before removing muffins from pans and cooling completely on a wire rack.

Recipe from Fisher Nuts

One Banana Three Muffins

Normally when I have overripe bananas my go-to is to make a Banana Nut Bread. But that requires 3 bananas and this time around I only had 1. And while I could have tossed it, I’m not keen on eating overripe bananas, I also don’t like to waste food. So, I decided to tweak a recipe to turn that 1 banana into muffins.

Truthfully before making and dividing the batter I wasn’t sure how many muffins I would get from it. Once I was done prepping it, I was able to divide it into 3 large muffins. I used a 6-cup muffin pan as opposed to a 12-cup cupcake pan.

After baking in a 375 F preheated oven I let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

And the following morning enjoy one for breakfast.

These muffins were delicious! From now on when I buy bananas I may leave one to overripe so I can bake up a batch of these muffins. They are quick, easy, delicious and the perfect amount!


Banana Nut Muffins


3 tablespoon unsalted butter, at room temperature

1/3 cup sugar

1 egg

1/4 teaspoon baking soda

3/4 cups flour

1 overripe banana, mashed

3 tablespoons chopped walnuts



Preheat the oven to 375 F. Line 3 cavities of a 6-cup muffin pan with liners.

In a medium bowl sift together the flour and baking soda and set aside.

In another medium bowl cream together the butter and sugar using a handheld mixer. Add the egg and continue to beat until well incorporated. Add the dry ingredients to the mixture and beat until just incorporated. Stir in the mashed banana and the walnuts.

Divide the batter among the prepared muffin pan and bake in the oven for 20-25 minutes, or until the muffins are golden brown and cake tester inserted in the middle comes out clean.

Cool in the pan for 10 minutes before removing the muffins and transferring them to a wire rack to cool completely.

Spiced Applesauce Muffins

A while back I was trying to find recipes to use up a bag of whole wheat flour that I had in my fridge. It’s funny, when I wasn’t looking for recipes I would come across them all the time and pass on them because I didn’t want to buy whole wheat flour, but, once I bought a bag late last year to make an Apple Cider Doughnut Cake I haven’t come across any. The few recipes I have come across, including the one I made last year, all have unsweetened applesauce as an ingredient. Is there something about applesauce and whole wheat flour going together that I am not aware of? The recipe for today uses whole wheat flour and applesauce to make Spiced Applesauce Muffins.

To make the batter I prepped the dry ingredients in one bowl and the wet ingredients in another and then folded them together. Next, I divided the batter amongst my prepared muffin tin. The recipe was for 12 small muffins, but, I decided to make 6 large muffins instead and adjusted the baking time. Once I divided the batter I then added a walnut and brown sugar topping to the muffins and baked them in a 400 F preheated oven.

After letting the muffins cool in the pan for about 10 minutes, I transferred them to a wire rack to cool completely.

Once cooled it was time to try one. Outcome… They aren’t overly sweet and have a nice subtle spice flavor thanks to the addition of cinnamon, allspice and nutmeg and the walnut topping provides a nice crunch. They are perfect for a snack, or to start your day off as breakfast.

Spiced Applesauce Muffins

  • Servings: 6 Large Muffins or 12 Small Muffins
  • Print



1 1/2 cups whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon salt

2 large eggs

1 cup applesauce, unsweetened

1/3 cup light brown sugar

5 tablespoons unsalted butter, melted


1/2 chopped walnuts

2 tablespoons lights brown sugar



Preheat oven to 400 F. Line a 6 – cup or 12 – cup muffin tin with liners.

In a large bowl whisk together the dry ingredients -wheat flour, baking powder, baking soda, cinnamon, allspice, nutmeg and salt – and set aside.

In a medium whisk together the eggs, applesauce and brown sugar. Once incorporated, add in the melted butter and continue whisking until everything is combined.

Fold the wet ingredients into the dry ingredients.

Divide the batter evenly among the prepared muffin tins.

In a small bowl combine the walnuts and brown sugar and sprinkle on the muffins, pressing down lightly.

Bake in the preheated oven for 13-15 minutes for 12 small muffins, or, 18-20 minutes for 6 large muffins. A cake tested inserted in the middle should come out clean.

Let the muffins cool in the tins for 10 minutes, before removing to a wire rack to cool completely. Store in an airtight container at room temperature.

Recipe from Super Healthy Kids

%d bloggers like this: