Cherry and Cranberry Muffins

I can’t seem to go a week without baking some yummy muffins, they are so quick to whip up and if you use spelt flour they are almost guilt-free for both mummy and baby!


Cherry and Cranberry Muffins

Prep Time: 10 mins
Cook Time: 25 mins
Yields: 12


  • ¾ cup (187ml) vegetable oil
  • 2 medium eggs, whisked
  • 1 cup (250ml) thick natural full-fat vanilla yoghurt
  • 1/3 cup (83ml) maple syrup, or fruit purée
  • 2 cups (250g) spelt or self-raising flour
  • 2 teaspoons baking powder (only use if using spelt flour)
  • 1 cup (175g) cherries
  • ½ cup (75g) dried cranberries, finely chopped
  • ¾ cup (67g) oats
  • ¼ cup (30g) granola to sprinkle on top (optional, but may not be suitable if baby is under 12 months if it contains honey – alternatively you could make your own from the recipe at the start of this section)


  1. Preheat the oven to 180°C and grease or line a 12-hole muffin tray with cases
  2. In a large bowl, mix together the oil, eggs, yoghurt and maple syrup
  3. Sift the flour and baking powder into the mixture - whisk to combine
  4. Gently fold the cherries, cranberries and oats into the mixture
  5. Divide the mixture evenly between the muffin cases and top with granola, if desired
  6. Bake your muffins in the oven for 15-25 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through
  7. Serve once cooled.

Additional Info

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