Banana, cranberry and walnut muffins

    45 min

    A great way to use up any leftover fresh cranberries at Christmastime. Mashed bananas and almond milk make these breakfast muffins very moist.

    3 people made this

    Serves: 22 

    • 250g plain flour
    • 45g oat bran
    • 1 tablespoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 70g brown sugar
    • 55g butter, softened
    • 1 egg, beaten
    • 1 teaspoon vanilla extract
    • 225g mashed ripe bananas
    • 120ml almond milk
    • 55g chopped fresh cranberries
    • 115g coarsely chopped walnuts

    Prep:25min  ›  Cook:20min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Line 2 muffin tins with paper cases.
    2. Sift flour, oat bran, baking powder, bicarbonate of soda and salt together into a large bowl.
    3. Beat brown sugar, butter, egg and vanilla extract together in a bowl until smooth. Beat in bananas, almond milk and cranberries. Fold in flour mixture. Stir walnuts into the mixture.
    4. Fill each muffin case with about 1 tablespoon batter.
    5. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

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    Reviews in English (1)


    It is good recipe  -  03 Feb 2017  (Review from Allrecipes US | Canada)