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Cranberry, Fat-free, Flaxseed Banana bread

Cranberry 7

Delicious healthy cranberry banana-bread muffins!

What do you do after when you have very ripe bananas hanging around? Well you can turn them into these deliciously healthy cranberry fat-free flaxseed banana muffins!

The fat substitute in this recipe is actually apple-sauce. I make my own (stew apples with a dash of water, a squirt of lemon juice), as all the shop varieties I have come across have added sugar (as much as 25%!). Homemade apple sauce freezes beautifully, so I can make up a batch & freeze in cup-size portions ready for defrosting & baking when the impulse takes me!

You can actually add 1 tbsp of olive or rapeseed oil to make these  muffins more moist, but if you want it to be completely fat-free, use a tablespoon of yoghurt or milk instead.

This recipe makes 24 big muffins or 2  x 9″ loaf tins (just adjust the cooking time accordingly).

2015-12-25 12.34.21You can use a mixture of fresh cranberries & cranberry sauce or just one or the other. Alternatively, this recipe works well with dried cranberries (so great for times of the year when fresh cranberries are not in season).

This recipe has no refined sugar added as with my other recipes. The sweetness of the honey & banana complements the tartness of the fresh cranberries. A crunchy texture is provided by adding sunflower seeds & the addition of ground flaxseed & milled chia seeds boosts the nutritional content. Enjoy!

 

Preparation time: 25 mins

Makes: 24 large muffins or 2 X9″ loaves

Ingredients:

3/4 cup of honey or agave

1 cup of apple sauce

1 tbsp of rapeseed oil or olive oil, or alternatively, 1 tbsp milk or plain yoghurt

3 ripe large bananas, mashed

1.5 cups of fresh cranberries (or half fresh half dried if you prefer)

1 cup of cranberry sauce

1/2 cup of milk (whatever variety you prefer)

4 cups of wholemeal flour  cranberry10

3 tbsp ground flaxseed

1 tbsp ground chia seeds

1.5 tsp baking soda

1.5 tsp baking powder

1/2 cup of walnut pieces (pecan pieces work well too)

Zest from 1 orange or 2 satsumas or 3 clementines

Juice from half an orange or 2 satsumas or 3 clementines

3 tbsp sunflower seeds

 

Method:

Prepare muffin tins or 2 loaf tins. I use silicone muffin tins & grease each hole with a little spray coconut oil. If using loaf tins, grease & line with greaseproof paper.

Preheat oven to 170ºC.

In a large mixing bowl, beat together honey, apple sauce, eggs, mashed banana, fresh cranberries (or dried if using) & cranberry sauce.

Mix in the milk.

Then stir in the orange juice.

Then mix in the wholemeal flour, ground flaxseed & milled chia seeds.

Stir in the baking soda, baking powder & ground nutmeg.

Stir in the walnut (or pecan pieces) & sunflower seeds & orange zest.

Cranberry 3

Spoon into prepared muffin tins or the loaf tins.

Bake muffins for approximately 30 mins or loaves for 60 mins until golden brown & a skewer comes out clean.

Cranberry 4

cranberry 5

Variations:

Add 1/4 cup of chopped dates / raisins/ sultanas/ flaked almonds for more texture.

Add 1 cup of oats instead of 1 cup of wholemeal flour & sprinkle some oats on top prior to popping into the oven.

Sprinkle pumpkin seeds, whole chia seeds or ground flaxseed on the top of the loaves/ each muffin prior to popping into the oven,

Don’t forget you can find my favourite recipes in my FREE eBook here.

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