Cranberry Banana Muffins

Cranberry banana muffins are not only delicious but they’re low in fat and low calorie too! Perfect as a snack or as a grab and go healthy breakfast. Just 20 minutes to prepare and 20 minutes to bake!

Cranberry banana muffins have been a long time in the making.

I mean you folks know that I’m obsessed with cranberries at this time of the year don’t you?

So, I’ve been pretty much waiting all year to bring you another cranberry recipe, and finally now I can!

This is such an easy recipe to make too. No mixer is required.

You’ll love these sweet and delicious muffins. They’re full of banana flavour!

And these are healthy cranberry banana muffins. They’re only 140 calories each!

I’ve not used any butter and they have as little sugar in them as possible.

The mashed banana makes a delicious sweet batter.

And by using just a little vegetable oil and no fat Greek yogurt they’re light, fluffy and moist too.

In fact, if you don’t believe me, ask my colleagues at work.

Last Monday I took in a box of these cranberry banana muffins. I went into a meeting at 10 and came out at 11 and they were all gone!

My colleagues loved the sweet banana taste and the fresh tangy cranberries added in.

How’s that for validating my cranberry baking obsession!

What are the health benefits of Cranberries?

Cranberries are such amazing little vibrant berries don’t ya think?

I’m not only obsessed with baking with then, but eating as many as possible because of their associated health benefits.

For instance, did you know that these little beauties are full of antioxidants? That helps to keep our cells healthy.

And, cranberries contain compounds that help protect against cancer, strokes and cardiovascular disease too.

So, is it little wonder I’m obsessed?

For These Cranberry Banana Muffins You May Need…

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

If you do click through then thanks for being a part of Neil’s Healthy Meals!

This is the Non-Stick 6-Cup Muffin Tray that I use in the making of these cranberry banana muffins.

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Other Cranberry Recipes You Might Also Like

• Cranberry banana bread is a deliciously moist healthy addition to your baking list. I’m using dried cranberries as opposed to fresh cranberries meaning it’s not just for Christmas it’s for all year round!
• Delicious chocolate cranberry truffles are vegan, paleo and gluten free. This is a fun Christmas bake with a secret ingredient and as each truffle comes in at only 184 calories, one you can still enjoy even if you’re watching your waistline!
• Wholemeal cranberry scones. If you love scones, you’ll love these delicious fruity ones. They’re such a delicious easy bake. Great for sharing with family and much healthier than those made just with white flour too!

These cranberry banana muffins are not only delicious but they're low in fat and low calorie too! Perfect as a snack or as a grab and go healthy breakfast they take just 20 minutes to prepare and 20 minutes to bake.Click to Tweet

 Cranberry Banana Muffins Recipe

These cranberry banana muffins will keep fresh in an airtight container for 3 to 5 days.

That’s of course if they last that long. 😉

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

Print Recipe

Cranberry Banana Muffins

These cranberry banana muffins are not only delicious but they're low in fat and low calorie too. Perfect as a snack or as a grab and go healthy breakfast!

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Home Baking

Cuisine: International

Servings: 12 -16

Calories: 140kcal

Author: Neil

The following links and any links in the recipe card below are affiliate links.

This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

If you do click through then thanks for being a part of Neil’s Healthy Meals!

Equipment

• Non Stick 6 Hole Muffin Tray
• Kitchen scale
• Measuring spoons
• Measuring jug
• Sieve
• Large mixing bowl
• Pyrex mixing glass bowl
• Spatula
• Wooden skewers
• Wire baking rack

Ingredients

• 250 g self-raising flour
• 1 tsp bicarbonate of soda
• 4 tbsp porridge oats
• 100 g light brown soft sugar
• 130 g chopped fresh or frozen cranberries
• 2 ripe medium size bananas
• 1 medium egg
• 50 ml vegetable oil
• 50 ml Greek yogurt % Fat

Metric - US Customary

Instructions

• Pre-heat oven to 200C / Fan 180C
• Line muffin trays with paper cases.
• Sieve flour into a large bowl, add the bicarbonate of soda then stir in the porridge oats, sugar and chopped cranberries.
• In a separate pyrex bowl, first mash up the bananas then mix in the egg, vegetable oil and yogurt.
• Using a spatula, fold these wet ingredients carefully into the dry ingredients you don’t want to make the mixture too dense.
• Divide the mixture equally between the paper cases, filling to the top of each case.
• Bake in the centre of the oven for approximately 15 – 18 minutes. Insert a wooden skewer (which should come out clean) to check they are cooked.
• Allow to cool a little in the muffin tray before removing and allowing to cool completely on a wire rack.
• Once cooled completely, store in an air tight sealed container for three to five days.

Nutrition

Calories: 140kcal | Carbohydrates: 24.3g | Protein: 3g | Fat: 3.6g | Cholesterol: 10.4mg | Sodium: 84.7mg | Fiber: 1.4g | Sugar: 8.5g | Vitamin A: 50IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.4mg