Eggless Banana Cranberry Pecan Muffins

These moist and fluffy banana muffins don’t even need eggs because bananas make an amazing egg replacer. I add fresh cranberries and pecans for a holiday muffin that is simple yet impressive!

Now is the time for all the cranberry recipes! If you haven’t made my Maple Cranberry Scones, Spiced Cranberry Snack Cake, or my Cranberry Orange Thumbprint Cookies then what are you waiting for?

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Why You’ll Love This Recipe

These muffins are fluffy, moist, and just sweet enough! I love using bananas as a simple egg replacer, especially in muffins! It makes baking so much easier when you don’t have to worry about adding eggs. Plus, the banana flavor really compliments the cranberries and pecans in this simple holiday muffin that is perfect for any Christmas brunch!

And I’m sharing this recipe for Eggless Banana Cranberry Pecan Muffins today, because now is the time to buy fresh cranberries. And these holiday cranberry muffins are so easy and quick to whip up, plus they don’t require eggs!

Have you noticed that eggs have gotten increasingly more expensive? Or maybe you’ve noticed that they haven’t been available at your local grocery store. We’ve noticed both where we are, so it’s no better time to make some eggless recipes! And get your copy of my new book, Effortless Eggless Baking.

But, for now you can make these homemade muffins with fresh cranberries that don’t require eggs. These soft and moist banana muffins have pecans and cranberries added to them for the best holiday cranberry muffins.

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How to make Eggless Banana Cranberry Pecan Muffins

This simple recipe for homemade muffins with fresh cranberries comes together quickly.

Step 1

It starts with creaming together soft butter and light brown sugar.

Step 2

Then vanilla yogurt and bananas are added in, in leu of eggs! Bananas are a great egg replacer as they create a light and fluffy cake. Vanilla yogurt adds moisture and fat that eggs would normally provide in a recipe.

Step 3

After that’s mixed, the dry ingredients are added in, and the batter is done. Then fresh cranberries and pecans are added in to create these amazing homemade muffins with fresh cranberries.

Step 4

Bake them off and you have holiday cranberry muffins that everyone will love. And I bet they won’t even notice that they are eggless!

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FAQ’s

Can I make these homemade muffins with fresh cranberries ahead of time?

Yes, if you want to make these a day in advance you totally can! Muffins just need to be stored in an airtight container or in a cake dome. I always have mine in a cake dome and they stay really fresh in there!

What if I don’t have fresh cranberries, can I use dried?

Dried and fresh cranberries are not the same and they won’t work the same in all recipes. But, in a simple recipe like these muffins, you could use dried if you want to. I would recommend using fresh blueberries, raspberries, or blackberries instead of dried though.

Can I use another type of nut?

If you don’t want to use pecans, yes you can use another kind of nut instead. I would recommend walnuts or almonds as both go very well with the banana and cranberries.

What would you serve these Eggless Banana Cranberry Pecan Muffins with?

I would serve these with scrambled eggs, fresh fruit, yogurt, Pork Breakfast Sausage, bacon, or my Cheesy Veggie Quiche!

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Ingredients I used to make this recipe for Eggless Banana Cranberry Pecan Muffins

Organic Valley Salted Butter

Homemade Light Brown Sugar

Stonyfield Organic Vanilla Yogurt

Cairnspring Mills Organic All Purpose Flour

Frontier Co-Op Organic Korintje Cinnamon

Frontier Co-Op Organic Cloves

Oceanspray Organic Cranberries

Nuts.com Organic Pecans

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Why Organic

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

eggless banana cranberry pecan muffins, holiday cranberry muffins, homemade muffins with fresh cranberries

Eggless Banana Cranberry Pecan Muffins

Recipe by MimiDifficulty: Easy
Makes

12

muffins

Make this recipe for Eggless Banana Cranberry Muffins for Christmas morning! No eggs, no problem, you can still enjoy amazing homemade muffins that take no time at all!

Ingredients

  • 1/2 cup (113 grams) organic salted butter, softened

  • 170 grams (3/4 cup) packed organic light brown sugar

  • 2 organic large bananas, very ripe

  • 1/2 cup organic vanilla yogurt

  • 191 grams (1 1/2 cups) organic all purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon organic cinnamon

  • 1/2 teaspoon organic cloves

  • 1/2 teaspoon fine sea salt

  • 5 ounces organic cranberries

  • 127 grams (1 cup) organic pecans, chopped

Directions

  • Preheat the oven to 350°F. Like a muffin pan with liners.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar. Mix on low until combined and there are no chunks of butter. Continue to mix on low until light and fluffy, about 3 to 5 minutes.
  • Add the bananas and yogurt and mix on low until combined.
  • In a separate bowl, add the flour, baking powder, cinnamon, cloves, and sea salt, and mix on low until combined.
  • Add the cranberries and pecans and fold into the batter.
  • Fill the muffin liners full of batter and bake for 27 to 32 minutes, or until a toothpick inserted in the center comes out clean.
  • Store in an airtight container for up to 5 days.

Recipe Video

Notes

  • High Altitude – Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

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