As you may expect from a person who’s hobby is baking delicious cakes and other tasty treats, my waistline has been expanding recently. So it’s time to sort it out! No more muffin top for me, instead I will be enjoying these Banana & Cranberry Muffins for my breakfasts as part of my healthy eating plan. They contain fruit, oats, wholemeal flour and milk. They don’t contain butter, yay! If you don’t like cranberries, or want a few varieties of these muffins, you can add berries, raisins, orange or lemon zest, and if you fancy a treat, chocolate chips.
I started by measuring out plain flour, wholemeal plain flour, oats, light brown sugar, baking powder and cinnamon in a large bowl. I stirred it together until fully combined.
In a separate bowl I whisked together almond milk, sunflower oil, bananas and egg yolks. I decided to use unsweetened almond milk because it’s lower in calories and has more health benefits. But you can use any kind of milk you prefer.
I made a well in the dry ingredients and poured in the wet ingredients and stirred until mixed.
In my food mixer I whisked up the egg whites from the eggs until soft peaks formed.
I folded in the egg whites to the batter along with dried cranberries (which can be substituted for berries, other dried fruit etc. as desired).
I put the batter into some tulip muffin cases that I’ve had in my baking box for a while, but you can use regular muffin cases. Then I added some extra dried cranberry on top and also sprinkled on some extra oats.
I baked on 200C/400F/Gas Mark 6 for 25 minutes until golden. You can keep these Banana & Cranberry Breakfast Muffins for 5 days in an airtight container, or freeze them and defrost the night before. A batch makes 12 muffins, which is almost 2 and a half weeks worth of grab and go breakfasts! I had one this morning and it was filling, tasty and best of all not overly sweet which is not what you want first thing in the morning.
Banana & Cranberry Breakfast Muffins
For the muffins
- 125 g Plain flour
- 75 g Wholemeal plain flour
- 200 g Oats
- 75 g Light brown sugar
- 1 tbsp Baking Powder
- 1 tsp Cinnamon
- 250 ml Almond milk or other type of milk
- 3 tbsp Sunflower oil
- 2 Bananas mashed
- 2 Eggs large
- 100 g Dried cranberries or other dried fruit
For the topping
- Dried cranberries or other dried fruit
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a cupcake tin with paper cases
Measure out the plain flour, wholemeal plain flour, oats, light brown sugar, baking powder and cinnamon in a large bowl. Stir together until fully combined
In a separate bowl whisk together the almond milk, sunflower oil, mashed bananas and the yolks from the eggs
Make a well in the dry ingredients and pour in the wet ingredients and stir until mixed
In a food mixer whisk up the egg whites from the eggs until soft peaks form
Fold the egg whites into the batter along with the dried cranberries
Put the batter into 12 tulip muffin cases, then sprinkle a handful of dried cranberries and handful of oats on top
Bake for 25 minutes until golden
You can substitute the dried cranberries for your favourite dried fruit if preferred
Recipe adapted from Good Food.