Cranberry, Banana and Oat Muffins

breakfast oats cranberry white chocolate muffins Every now and then a debate comes up about “How healthy are muffins,really?”. While some claim that if it has whole grains and fruit it is definately breakfast material, I have seen many muffins (especially those sold in coffee shops) to  be more like undecorated cupcakes with all the white flour and sugar. That said, there is still nothing better to soothe those 10am munchies with a homemade muffin especially if the breakfast you had that morning didn’t seem to touch sides.

I made 2 substitutions in this recipe, one out of curiosity and one out of necessity when I ran short of cranberries and topped up the weight with some white chocolate bits, as you do, and I heard no complaints ;). The other substitution I mentioned was the oats. Did you know that Jungle Oats has recently brought out a red berries flavour? I found it on the shelf at my local Checkers and it was selling for the same price as the plain version. I used these oats in crunchies and few weeks ago and it definately added a twist to the standard recipe.

I found the recipe for these muffins here but will copy and paste it below for your convenience. Hope you’ll give it a try and let me know what you think.

Cranberry, Banana and Oat Muffins


  • 75g / 2.5oz rolled oats
  • 125g / 4oz plain flour
  • 1 tablespoon baking powder
  • 50g/1.75oz caster sugar
  • 100g / 3.5oz dried cranberries
  • pinch mixed spice
  • 1 banana, peeled and mashed
  • 1 egg, beaten
  • 150ml / 5 floz sunflower oil
  • 150ml full fat milk

Cooking Directions

  1. Preheat the oven to 200 degrees C
  2. Get your muffing tins ready and line with cases, if using or grease as required
  3. Mix all the dry ingredients together in a large bowl
  4. Mix the sunflower oil, milk and egg
  5. Pour into the dry ingredients and mix thoroughly
  6. Spoon into the prepared muffin tins, to about 3/4 full
  7. Bake in the oven for about 20 minutes, until risen and golden brown

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