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Baking, Gluten Free, Recipes, Snacks, Special Diets, Wheat Free

Healthy, Low Fat, Low sugar Cranberry Muffins (GF/WF)

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You know when you look in the fridge and see something staring at you saying “Use me up quick”? Yes my fridge talks to me 😉 Well I’ve had a punnet of cranberries staring at me for a little while and suddenly I knew I had to use them or lose them. Hubby often does the fruit and veg shopping which is fabulous but means I am never too sure what I will get. Last week he picked up fresh cranberries. Very seasonal but seeing as we didn’t need cranberry sauce what  was I going to do with them?

Cake was the answer. Sometimes in life cake is needed. These beauties worked so well they surprised me, I’m now going to have to adapt the recipe for other fruit so I can make them again.

Dietitian UK: Healthy Cranberry Muffins

Healthy Cranberry Muffins (gluten and wheat free)
Serves 12
Gluten free, wheat free muffins that are moist and soft. The oats give them some whole grains, the fruit reduces the sugar needed and the yoghurt replaces the butter - giving these a healthier outlook.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
110 calories
23 g
16 g
1 g
3 g
0 g
41 g
60 g
6 g
0 g
0 g
Nutrition Facts
Serving Size
41g
Servings
12
Amount Per Serving
Calories 110
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 16mg
5%
Sodium 60mg
3%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
7%
Sugars 6g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1/2 cup rice flour
  2. 1/2 cup cornmeal
  3. 1/2 cup oats
  4. 4 tsp sugar/sweetener
  5. 1 tsp cinnamon
  6. 1/2 cup raisins
  7. 1/2 cup fresh cranberries
  8. 1 tsp baking powder
  9. 1/2 tsp bicarbonate of soda
  10. 1/2 mashed banana
  11. 1 egg
  12. 1 cup natural yoghurt
Instructions
  1. Preheat the oven to Gas Mark 5
  2. Mix the flours, oats, sugar, cinnamon, baking powder and bicarbonate of soda together.
  3. Now add the raisins and cranberries.
  4. Mix the egg and yoghurt together seperately with the mashed banana and then add to the mixture.
  5. Spoon into muffin cases and bake for 20 minutes.
beta
calories
110
fat
1g
protein
3g
carbs
23g
more
Dietitian UK https://www.dietitianuk.co.uk/
Other

No added sugar fruity muffins

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My toddler has got to the age where she is well aware about the delights of cakes and biscuits. Being a dietitian I’m not keen on her eating lots of bought and sugary snacks, so most weeks we have a baking session. I’m also pregnant at the moment so keen to find myself healthy treats to snack on too.

This week toddler girl asked to make some cakes, so I popped over to Mamcook’s blog for some inspiration. She has these lovely looking Fruity Prune Muffins on her blog which I’ve adapted to make them gluten and wheat free, plus we used apricots (toddler’s choice).

The whole family was pretty pleased with them, in fact these are likely to be adapted and cooked quite regularly as they were easy for the toddler to get involved with too.

Dietitian UK: No added sugar Fruit muffins
Dietitian UK: No added sugar Fruit muffins

 

Recipe:

100g, 3.5 oz Gluten Free Self Raising flour or 50g rice flour, 30g cornmeal and 20g tapioca starch

40g, 1.5oz Porridge oats

1 tsp Gluten Free Baking powder

1/4 tsp Bicarbonate of soda

140g, 5oz Natural yoghurt

1 tbsp Apple  juice

1/2 tsp Vanilla extract

3 tbsp of Vegetable oil

1 Egg

140g, 5oz Chopped Dried Apricots

 

  • Preheat the oven to Gas Mark 4.
  • Mix the flours, oats, apricots, baking powder and bicarbonate of soda together.
  • Now mix the yoghurt, apple juice, vanilla extract, oil, egg together.
  • Next mix the wet ingredients into the dry ones.
  • Spoon into a muffin tin and bake for 12-14 minutes, they should be risen and golden.

Let me know what variations you try out.