Cranberry Banana Muffins
Adapted from
Unknown
12 servings
| 1/4 c egg whites, slightly beaten | 1 c bananas, mashed | ||
| 3 tbsps fat-free sour cream | 1 c unbleached flour, sifted | ||
| 3 tbsps honey | 1 tbsp orange peel, grated | ||
| 3 tbsps molasses | 1/2 tsp baking powder | ||
| 3 tbsps refrigerated orange juice | 1/2 tsp baking soda | ||
| 1 tsp pure vanilla extract | 1 c fresh cranberries, chopped |
Preheat oven at 350. Prepare 12 standard muffin cups with cooking spray and flour; set aside. In a mixing bowl, combine egg whites, sour cream, honey, molasses, orange juice, vanilla extract, and bananas. In another mixing bowl, combine flour, baking powder, baking soda, and cranberries. Fill each muffin cup with 1/3 cup or 2 ounces of batter. Bake for 25 minutes, or until toothpick inserted in center comes out clean.
| Calories | 97 | %CFF | 2 % | |
| Total Fat | 0.2 g | Saturated Fat | 0.0 mg | |
| Protein | 2 g | Cholesterol | 0.4 g | |
| Carbohydrates | 23 g | Sodium | 65 mg | |
| Sugars | 10 g | Fiber | 1 g | |
|
1.8 WW Points | ||||
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Rated by 9 users (3.6) |
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