Banana and cranberry muffins

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 130.8
  • Total Fat: 3.6 g
  • Cholesterol: 19.1 mg
  • Sodium: 113.0 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.6 g

View full nutritional breakdown of Banana and cranberry muffins calories by ingredient
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Number of Servings: 20



    Milk, 2%, .5 cup
    Vinegar, White (Gr Value), .33 tbsp
    Egg, fresh, whole, raw, 2 large
    Cinnamon, ground, 0.50 tsp
    Salt, 0.25 tsp
    Vanilla Extract, 1 tsp
    Canola Oil, 1/8 cup
    Baking Powder, 1.50 tsp
    Baking Soda, 0.50 tsp
    Brown Sugar, 0.33 cup, packed
    Whole Wheat Flour, 1 cup
    Splenda, 1/2 cup
    Chobani 0% Plain Greek Yogur 1/2 cup
    Applesauce, unsweetened, .5 cup
    Banana, fresh, 1 cup, mashed
    Almonds, .33 cup, slivered
    Cranberries, dried, sweetened (craisins), .5 cup
    *Flour, white, .75 cup
    Wheat germ, crude, 1 cup


1.Preheat oven to 400F. Coat 20 muffin cups with cooking spray.
2.Mix milk and vinegar together and let sit. Whisk eggs and brown sugar and splenda in a medium bowl until smooth. Whisk in bananas, sour milk, oil, applesauce,greek yogurt and vanilla.
3.Whisk whole-wheat flour,wheat germ, all purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in craisins and almonds. Fill the muffin cups with the batter about 2/3 full.
4.Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Serving Size:12

TAGS:  Snacks |

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