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Dairy Free, Low Fat, Cranberry Pecan & Maple Muffins

Dairy Free, low fat, Cranberry Pecan & Maple Muffins

A delicious low fat dessert or breakfast, non dairy and filled with fruit and nuts to fill you up and satisfy your taste buds.

  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • 2 Apples peeled and finely chopped
  • 2 Ripe bananas
  • 100 grams (1/2 cups) Dried or frozen cranberries
  • 50 grams (1/4 cup) Pitted dates, chopped
  • 125 milliliters (1/2 cup) maple syrup
  • 3 tablespoon Pecans, finely chopped
  • 310 grams (2 1/2 cups) wholemeal spelt flour
  • 1 teaspoon baking soda (bicarbonate of soda)
  • 1 teaspoon ground cinnamon


  1. Preheat the oven to 180°C (350oF/ Gas 4).
  2. Mix together all the ingredients by hand until well combined. Add 1 1/2 cups (375ml) of water and fold together. The mixture should not be too wet; if it is, add a little more flour.
  3. Lightly spray a 12 holes muffin tin with oil and spoon the mixture into the tin. Bake for about 25 minutes.



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