Banana, Walnut & Cranberry Muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 146.7
- Total Fat: 9.5 g
- Cholesterol: 18.1 mg
- Sodium: 43.1 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.3 g
- Protein: 2.2 g
View full nutritional breakdown of Banana, Walnut & Cranberry Muffins calories by ingredient
Introduction
Easy & quick to make. Easy & quick to make.Number of Servings: 18
Ingredients
-
DRY INGREDIENTS:-
230g White plain flour
15g Splenda Sweetner (or to taste but 15g max)
70g Walnuts
45g Dried Cranberries
1 teaspoon Baking Powder
0.5 teaspoon Bicarbonate of Soda
2 pinches of salt (optional)
1 teaspoon Ground Cinnamon
WET INGREDIENTS:-
2 Eggs (lightly beaten)
113g Light Virgin Olive Oil
1 teaspoon Vanilla Extract
454g Bananas (very ripe, peeled & mashed)
Tips
You can substitute the Walnuts & Cranberries for other nuts & fruit if preferred. The light olive oil can be swapped to other oils or butters if preferred.
Directions
Mix the DRY INGREDIENTS together in a large bowl.
Mix the WET INGREDIENTS together in a medium bowl.
Manually gradually pour the wet mixture into the dry ingredients and gently fold in with a spatula or wooden spoon. (do not overmix, just make sure that the dry & wet ingredients are nicely combined)
Spoon into muffin cases and bake for 20-25 minutes in an oven pre heated to 180 degrees C
Serving Size: Makes 18 medium sized muffins
Mix the WET INGREDIENTS together in a medium bowl.
Manually gradually pour the wet mixture into the dry ingredients and gently fold in with a spatula or wooden spoon. (do not overmix, just make sure that the dry & wet ingredients are nicely combined)
Spoon into muffin cases and bake for 20-25 minutes in an oven pre heated to 180 degrees C
Serving Size: Makes 18 medium sized muffins