The Banana and Cranberry Bran Muffins Recipe are a great source of fiber and a wholesome snack. This muffin recipe is perfect for weight watchers, diabetic and can even make a healthy snack for kids lunchboxes. It uses only a tablespoon of butter and has no artificial sweeteners, along with the goodness of bran and whole wheat flour making it healthy and diabetic friendly as well.
Serve these Banana and Cranberry Bran Muffins as a tea time snack or Breakfast along with a cup of Ginger Cardamom Chai or coffee or even pack them into the school kids lunch boxes.
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Cuisine: Continental
Course: World Breakfast
Diet: Diabetic Friendly
Equipments Used: Steel Mixing Bowl, Medium Cupcake/ Muffin Pan, Convection Microwave Oven
Cooks in 35 M
Total in 55 M
To begin making the Banana and Cranberry Bran Muffins Recipe, preheat oven to 175 degree Celsius.
In a bowl, mix together oat bran, milk, bananas and vanilla extract and let the mixture sit for 10-15 minutes. This will help soak the oat bran so that the muffins are not dry.
In another large mixing bowl, combine flour, baking powder, baking soda, cinnamon powder (if using), cranberries and salt. Set aside.
In a different mixing bowl, whisk together butter, honey and maple syrup.
Once the bran mixture has soaked for 10 minutes, add it to the butter mixture. Stir to combine well. Finally add the flour mixture and mix just until combined.
Spoon the muffin mixture into lined muffin tins. These muffins don't rise too much so you can fill till the top. If using mini tins, bake for 12-15 minutes. If using regular sized muffin tins, bake for 18-20 minutes.
Once baked, let the muffins cool for a few minutes before turning them out on a wire mesh.
Serve these Banana and Cranberry Bran Muffins as a tea time snack or Breakfast along with a cup of Ginger Cardamom Chai or coffee or even pack them into the school kids lunch boxes.