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  • Cranberry and Nutmeg Breakfast Muffins

    2 votes
    Cranberry and Nutmeg Breakfast Muffins
    Prep: 15 min Cook: 20 min Servings: 12
    by Hungry Jenny
    474 recipes
    >
    These dairy free muffins are hearty enough to fill you up at breakfast, but light enough not to weigh you down at the same time! You can use either fresh or dried cranberries. Makes 12 muffins

    Ingredients

    • 150g bran flakes, crushed
    • Juice of 2 oranges (about 200ml)
    • 2 small bananas
    • 100ml grapeseed oil
    • 100g plain flour
    • 1 tbsp baking powder
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 100g brown sugar
    • 100g fresh cranberries (though dried should work too)
    • 3 tsp rolled oats (optional)

    Directions

    1. Preheat the oven to 200 degrees C. Put the crushed cereal in a bowl with the orange juice, leaving to soak up for 10 minutes.
    2. Meanwhile, sift the flour into a large bowl with the baking powder, cinnamon and nutmeg. Mix in the sugar and cranberries - retain a couple of spoonfuls of the fruit to top the muffins later.
    3. In another bowl, mash the bananas well with the oil. Tip into the flour mixture along with the soaked cereal, folding until everything is just mixed.
    4. Spoon the mixture into a lined muffin tray. Top each muffin with a sprinkling of oats and extra cranberries if desired.
    5. Bake for 20 minutes or until you can pull a toothpick out clean.

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