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Cranberry White-Chocolate Muffins

This tart-sweet seasonal treat is perfect for your holiday gatherings.

December 3, 2017

These banana-based muffins blend the flavors of tart, fresh cranberries with creamy-sweet white chocolate. Perfect for a holiday brunch, they can do double-duty as a dessert.

Makes 12 to 14 muffins


  • 3 large ripe bananas
  • 2 cups all-purpose flour, or one-to-one gluten-free flour
  • 1/2 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup fresh cranberries, halved or roughly chopped
  • 3/4 cup good quality white chocolate chips, such as Guittard
  • 1/3 cup unsweetened apple sauce
  • 1/4 cup plain Greek yogurt (Full fat is best but low-fat works, too.)
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract


Heat the oven to 350 degrees F. Spray muffin tins with nonstick spray or line with cupcake papers. Mash the bananas in a medium bowl.

In a large bowl, blend the flour, sugar, baking soda, baking powder and salt. Add the cranberries and white-chocolate chips, then toss to coat evenly with the flour mixture.

In the medium bowl, whisk together the mashed bananas, apple sauce, yogurt, eggs and vanilla. Gently fold the wet ingredients into the dry mixture, just until blended. Do not overmix.

Using a large spoon or ice cream scoop, fill the muffin cups just short of the top. You should have 12 to 14 muffins.

Bake for 24 to 30 minutes, until the tops are nicely browned. The toothpick test is unreliable in this recipe. Cool muffin tins on a rack for 10 minutes before removing muffins from the pans.