Cranberry Banana Muffins

Cranberry Banana Muffins with no added sugar, and no dairy.

  • Moist – due to the cranberries;
  • Tasty, because there is no added sugar to mask the fabulous natural flavours of the bananas, and that sharp sparkle of the cranberries.

Healthy Muffins

Q: What makes a muffin recipe healthy?

A: The same parameters that apply to the generally accepted principles of healthy eating. Cooking at home gives you control over what you eat, and exactly what goes into each dish.

  • Stay as close to natural as possible.
    – use the best ingredients you can find, preferably organic and go straight to the source.
  • Moderation is key.
    – Less sugar. In this recipe the only sugar comes from the fruits.
    Yes, most dried cranberries have sugar added, but read the labels and find the best options.
    – Watch those fats.
    Fats per se are not evil. But keep them in moderation, and use the unsaturated oils wherever possible.

Beyond Cranberry Banana Muffins

I’m test-creating various versions of this particular recipe, including apple and pumpkin muffins.

Cranberry Banana Muffins – my idea of healthy

Cranberry Banana Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Category: Breakfast, Snacks

Cuisine: Healthy

Servings: 12 large muffins, 24 mini muffins

Cranberry Banana Muffins

Fresh fruit, cranberries for the vitamins, no added sugar, no dairy - how good can it get!


  • 3 med-large bananas
  • 2 eggs
  • 1/2 cup / 125ml vegetable oil - I use olive oil
  • 1/4 cup / 60 ml water from the cranberry soaking water
  • 1 3/4 cups / 250g flour - preferably organic, white
  • 1 t /5ml baking soda
  • 1/2 t / 2,5ml kosher salt
  • 1 T /15ml ground cinnamon
  • 1/2 t /2,5ml ground nutmeg
  • 300g dried cranberries


  • Preparation
  • Heat oven to 180C.
  • I like to plump up dried fruits, so while the oven is warming I heat up a bit of water & pour it over the cranberries.
  • Leave them to soak and cool.
  • Lightly oil or line a muffin pan - 1 x 12 for large muffins, or 2 x 12 pans for mini-muffins.

  • Method
  • In one bowl mix the flour, baking soda, spices and salt.
  • In a second bowl beat the eggs, the bananas and the cranberry water.
  • - for this I use a small electric hand beater.
  • Keep beating, and gradually pour in the olive oil - kind of like making banana mayonnaise :).

  • Drain the cranberries and quickly toss them in the dry ingredients so that they are well dispersed
  • Gently fold the dry ingredients into the wet ingredients.
  • - for this I use a dough hook, then a spatula.
  • The mixture will be quite wet.

  • Baking
  • Spoon generously into the muffin pans.
  • - I use a soup ladle for this.
  • The mix fills my 12-muffin pan, with enough left over for two mini-loaves
  • Bake for 15-20 mins
  • - my oven is totally temperamental, so times are very fluid!

  • Test by eye, or by the usual 'skewer comes out clean' method.
  • Once they're out of the oven, leave them in the tin for about 5 mins, then gently lift the muffins out onto a wire or perforated cooling surface.

Nutrition Facts

Cranberry Banana Muffins

Serves I challenge you to stop at one 🙂

Amount Per Serving
% Daily Value*
Total Fat 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Sugars No added
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

If you really want that sugar, (do you? really??), then add a cup of sugar to the wet ingredients before mixing in the dry ingredients.

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