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