Cranberry Banana Muffins

Adapted from

  • 1/4 c egg whites, slightly beaten
  • 3 tbsps fat-free sour cream
  • 3 tbsps honey
  • 3 tbsps molasses
  • 3 tbsps refrigerated orange juice
  • 1 tsp pure vanilla extract
  • 1 c bananas, mashed
  • 1 c unbleached flour, sifted
  • 1 tbsp orange peel, grated
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 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.
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Posted: 8/25/1997
Muffins & Cupcakes
Rated by 9 users (3.56)
WW Points* : 1.78
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 98
Calories from Fat 2 (2%)
% Daily Value *
Total Fat 0.2g 0%
Saturated Fat 0g 0%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 0.4g 0%
Sodium 65mg 3%
Potassium 0mg 0%
Total Carbohydrate23g 8%
Dietary Fiber 1g 4%
Sugars 10g
Protein 2g 4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.