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!
Servings 12 -16
Calories 140kcal
Equipment
Ingredients
- 250 g self-raising flour
- 1 teaspoon bicarbonate of soda
- 4 tablespoon 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
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