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Banana & Cranberry Breakfast Muffins

Servings 12


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
  • Oats


  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, line a cupcake tin with paper cases

  2. 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

  3. In a separate bowl whisk together the almond milk, sunflower oil, mashed bananas and the yolks from the eggs
  4. Make a well in the dry ingredients and pour in the wet ingredients and stir until mixed
  5. In a food mixer whisk up the egg whites from the eggs until soft peaks form
  6. Fold the egg whites into the batter along with the dried cranberries

  7. Put the batter into 12 tulip muffin cases, then sprinkle a handful of dried cranberries and handful of oats on top

  8. Bake for 25 minutes until golden

Recipe Notes

You can substitute the dried cranberries for your favourite dried fruit if preferred