Preheat the oven to 350º F and line a cupcake or muffin tin with paper liners (or make sure to spray really well with nonstick spray). Peel the overripe bananas. Using the back of a fork mash the bananas until they are smooth and no large chunks are remaining. Set aside.

In a mixing bowl stir together the Greek yogurt, butter, and sugar until it is creamed together. Add the bananas, salt, eggs, and vanilla extract. Stir to combine. Place a fine mesh colander over the banana mixture bowl. Sift the flour, baking soda, baking powder, cinnamon, and cloves into the mixture. Stir it into the batter just until all the flour is mixed in. Add walnuts and dried cranberries to the batter.

Scoop the batter into the lined muffin tin, filling each cup about ⅔ full. Add more walnuts or cranberries to the top of each muffin before baking. Place in the pre-heated oven for 14-16 minutes until the banana muffins are cooked through and golden brown on top. A toothpick inserted should come out mostly clean.

Let cool about 10 minutes before eating. Store in an airtight container, at room temperature, for 3 to 5 days. You can also store them in the fridge for up to a week. To freeze: cool and wrap individually in plastic wrap or parchment paper then seal in a freezer bag for up to 2 months.