Healthy Cranberry and Orange Muffins

By Aileen Cox Blundell

Christmas morning is special occasion in our house, as it is in many houses around the world. My own little ones favourite thing is having something different for breakfast that tastes indulgent and yummy but for me (of course) I have to make it a little on the healthy side. Taaaaa daaaaaa…..enter the Super Healthy Cranberry and Orange Christmas Muffin! I kid you not, this muffin is actually only filled with goodness. No refined sugar, maple syrup or any other free sugar and instead I’ve used ripe banana to sweeten them. Don’t think for a second though that these muffins are flavourless and not good enough for your Christmas, they are in fact truly amazing, light and fluffy and will have your kitchen wafting with Christmas magic in less than 15 minutes.

For baby led weaning muffins are just brilliant if they are made in a healthy way. They can be packed with goodness and babies just love them. I have had thousands of lovely parents make these muffins and the feedback has been so positive. Soft, easy to manage and just the right size for little hands.

These muffins can be made well ahead of time and the best part is that they freeze. So make lots, freeze and the night before you (or Santa Claus) wants to eat them you can remove from the freezer to defrost. We like ours a little warm so heat in the oven for about 5 minutes at 180ºC.

Wishing you all a yummy Christmas season.

Aileen & Oscar xoxoxoxo

Healthy Cranberry and Orange Muffins

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Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

Servings: 48 Mini Muffins

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These yummy Cranberry & Orange Christmas Muffins are a healthy Christmas recipe for baby led weaning. Full of goodness & perfect for Santa too!

Ingredients

• 2 Cups self-raising flour
• 1 Cup milk
• 3 bananas
• 2 eggs
• ¼ Cup rapeseed oil
• ¼ Teaspoon ground nutmeg
• ½ Teaspoon ground cinnamon
• ½ Teaspoon ground ginger
• Zest of 2 clementines
• 1 Teaspoon vanilla extract
• 1 Cup cranberries chopped in quarters

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Method

• Pre-heat oven to 200ºC.
• Sieve flour into a bowl and leave aside.
• Add milk and bananas to a blender and blend until completely smooth.
• Pour the mixture into a separate bowl or jug and then whisk in the eggs, oil, spices, clementine zest and vanilla until combined then mix in the chopped up cranberries.
• Make a well in the middle of the flour and slowly fold in the wet mixture. Don’t over mix as this is the secret to a perfectly fluffy muffin.
• Spoon the mixture into a mini muffin tin filling about 3/4 the way up (they will rise).
• Bake for 15-20 minutes or until the muffins are a rich golden colour and a skewer comes out clean.
• Cool before serving.

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Recipe Notes & Tips

This recipe is not only simple to make, but it can be made weeks beforehand, stored in the freezer to pop out on Christmas Eve – ready to go on Christmas morning. They take less than 15 minutes to prepare and the recipe will make a batch of 48, so there’s enough for everyone to enjoy with lots left over in the freezer to last the entire holiday.

Did you make this recipe?

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