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Banana & Cranberry Breakfast Muffins

Servings 12

Ingredients

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

Instructions

  • 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