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? 😉
Cranberry Banana Muffins And My Cranberry Obsession
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?
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. 😉
- 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.
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!
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Oh and thank you Amanda for letting me share my cranberry banana muffins on thinking out loud!