Cranberry and Nutmeg Breakfast Muffins Recipe

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2 votes | 1048 views

These dairy free muffins are hearty enough to fill you up at breakfast, but light enough not to weigh you down at the same time!

You can use either fresh or dried cranberries.

Makes 12 muffins

Prep time:
Cook time:
Servings: 12


Cost per serving $0.42 view details


  1. Preheat the oven to 200 degrees C. Put the crushed cereal in a bowl with the orange juice, leaving to soak up for 10 minutes.
  2. Meanwhile, sift the flour into a large bowl with the baking powder, cinnamon and nutmeg. Mix in the sugar and cranberries - retain a couple of spoonfuls of the fruit to top the muffins later.
  3. In another bowl, mash the bananas well with the oil. Tip into the flour mixture along with the soaked cereal, folding until everything is just mixed.
  4. Spoon the mixture into a lined muffin tray. Top each muffin with a sprinkling of oats and extra cranberries if desired.
  5. Bake for 20 minutes or until you can pull a toothpick out clean.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 69g
Recipe makes 12 servings
Calories 190  
Calories from Fat 75 39%
Total Fat 8.45g 11%
Saturated Fat 0.99g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 419mg 17%
Potassium 168mg 5%
Total Carbs 29.43g 8%
Dietary Fiber 3.1g 10%
Sugars 12.85g 9%
Protein 2.44g 4%
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