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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!
Course Home Baking
Cuisine International
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings 12 -16
Calories 140 kcal
Author Neil
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
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.
Calories: 140 kcal | Carbohydrates: 24.3 g | Protein: 3 g | Fat: 3.6 g | Cholesterol: 10.4 mg | Sodium: 84.7 mg | Fiber: 1.4 g | Sugar: 8.5 g | Vitamin A: 50 IU | Vitamin C: 3.3 mg | Calcium: 10 mg | Iron: 0.4 mg