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Orange & Cranberry Muffins
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Orange & Cranberry Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Suitable For 6m+
Perfect for a quick breakfast or lunchbox friendly snack.

Ingredients

WET INGREDIENTS:

  • 2 large bananas (220g peeled)
  • 125 ml orange juice
  • Zest 1 orange
  • 60 ml coconut oil (melted; sub olive oil)
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract (optional)

DRY INGREDIENTS:

  • 150 g spelt flour
  • 50 g rolled oats
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 75 g dried cranberries (omit <18 months)

Instructions 

  • Preheat the oven to 180c/350f.
  • Mash bananas in a large bowl until smooth. Then stir in the remaining wet ingredients.
  • Add the dry ingredients and stir until just combined.
  • Spoon into a muffin tray (we used the GreenPan Reserve muffin tray which is non stick, if not using it add liners or grease). Bake for 18–20 minutes until risen and lightly golden (a toothpick will come out clean).
  • Cool in the tray for 5 minutes, then remove and place on a cooling rack to cool fully.

Storage

Store in an airtight container on the bench for 2 days, in the fridge for 5 days or freezer for up to 2 months.