Reduced Sugar Banana Cranberry Muffins - these muffins don't need as much sugar due to the sweet ripe bananas in these muffins. Packed also with fresh cranberries and oats for a fibre boost, that are perfect for breakfast or as a snack. | BakeThenEat.com
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Reduced Sugar Banana Cranberry Muffins

Reduced Sugar Banana Cranberry Muffins are easy to make and have less sugar than regular muffins. Using sweet bananas to keep them sweet and oats to keep you fuller for longer. Cranberries add a lovely tartness to every bite.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 225kcal
Author: Emma

Ingredients

  • 50 grams oats 1/2 cup
  • 300 grams plain / all purpose flour 2 and 1/3 cup
  • 100 grams demerara sugar 1/2 cup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons vegetable oil
  • 2 medium ripe bananas - mashed
  • 2 large eggs - beaten
  • 1 teaspoon vanilla extract
  • 120 grams cranberries - fresh or frozen 1 and 1/3 cup

Instructions

  • Preheat your oven to 220C / 425F / Gas mark 7 and line or lightly grease a 12 hole muffin pan and place to one side.
  • In a large mixing bowl add in the oats, flour, sugar, baking powder, baking soda and salt. Whisk it all together until well combined, then place to one side.
  • In a large jug or another mixing bowl combine the oil, mashed banana, eggs and vanilla extract. Vigorously mix everything together until well combined.
  • Pour the wet ingredients into the dry ingredients and with a gentle hand bring it all together.
  • Fold in the cranberries very gently.
  • Scoop the batter into your prepared muffin pan, filling each cup ⅔rds full.
  • Pop the muffins in your hot oven and leave for 5 minutes then reduce the heat in your oven to 190C / 375F / Gas mark 5 and bake for a further 15 minutes. Check the muffins for doneness at this point. If a pick comes out of the centre clean then your muffins are baked through if not then give them a further minute or two.
  • Once baked through remove your muffins from the oven and allow them to rest in their pan for 5 minutes before transferring them to a wire rack to fully cool down.
  • Stored in an airtight container these muffins will last up to 5 days. They also freeze well for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 225kcal | Carbohydrates: 35.8g | Protein: 4.4g | Fat: 7.1g | Saturated Fat: 1.5g | Cholesterol: 31mg | Sodium: 216mg | Fiber: 2g | Sugar: 11.1g