Wholegrain cranberry and orange muffins

These muffins offer a twist on a tasty classic snack, bursting with flavour and packed full of fibre.

Being lower in sugar than other sweet muffins but still packing the same great taste, these are a great option if you're looking to help reduce your sugar intake.

Nutritional highlights

With lots of great grains (in the form of oats, wheat germ, bran and wholegrain flour) these muffins are packed full of fibre, which helps towards healthy bowels and managing cholesterol levels.

The slow release energy from the oats will also make you feel fuller for longer.

Discover more recipes

Beetroot Chocolate Cake

Banana Oat Cookies

Gingerbread Energy Balls

Ingredients

Makes 9 muffins
Preparation time: 25 minutes
Cooking time: 15-18 minutes

• 100g rolled oats
• 120g whole wheat or whole spelt flour
• 1 tbsp wheat germ
• 2 tbsp wheat bran
• 1 ½  tsp baking soda
• 120g dried cranberries
• 1 orange (zest and juice)
• 1 egg (beaten)
• 1 tsp vanilla extract
• 70g honey
• 1 tbsp olive oil 
• 120 ml boiling water

Optional

• 1 tsp cinnamon to dust

Method

Preheat the oven to 190°C and line a muffin tray or baking tray with 9 muffin cases.  

Using a food processor, grind the oats until fine. Then, in a large bowl mix together the flour, ground oats, wheat germ, wheat bran and baking soda.

Next, fold in the dried cranberries and orange zest.

Gradually add the remaining ingredients, including the orange juice, egg, vanilla extract, honey and olive oil – stir in the boiling water last. 

Allow this mix to rest for 15 minutes in the bowl, and then fill the muffin cases ¾ full with the muffin mixture.

Dust each muffin with a sprinkle of cinnamon, then bake for 15–18 minutes or until golden on the top.  

Remove muffins from pan and allow to cool on a wire rack.