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.
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!
And, these are healthy cranberry banana muffins.
I’ve not used any butter and they have as little sugar in them as possible.
By using just a little vegetable oil and no fat Greek yogurt they’re light, fluffy and moist too.
I think your just going to love these!
In fact, if you don’t believe me, ask my colleagues at work.
Last Monday I took in a box of these. I went into a meeting at 10 and came out at 11 and they were all gone!
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?
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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!
Coming Next Week on Neil’s Healthy Meals
Well folks, I hope your Christmas shopping is going well.
Mine is pretty much done, but I know I’m going to have the usual last few pressies which I’ll panic about.
Still, that’s all part of the Christmas fun isn’t it?
So, you’ll have two posts to look forward to next week, those Meall Chuaich, Drumochter, winter hillwalk pictures on Tuesday and another spiralized festive recipe on Thursday.
You’ll not want to miss that next spiralized recipe on Thursday. It’s a great way to use up those Brussels sprouts!
But, that’s two spiralized recipes in the same month, I hear you say? Yep, don’t say I’m not good to you now. 😆
Catch you next week!
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.
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! 🙂
Cranberry Banana Muffins
- 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
- Pre-heat oven to 200C / Fan 180C
- Line muffin tray 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 bowl, first mash up the bananas then mix in the egg, vegetable oil and yogurt.
- 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 toothpick (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.