Banana Cranberry Muffins Recipe

Name: Banana Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 egg whites, slightly beaten; 3 tablespoons orange juice concentrate, canned frozen; 3 tablespoons sour cream; 1 banana, mashed; 6 ½ tablespoons sugar; 1 ½ tablespoons water; 1 teaspoon pure vanilla extract; 1 cup unbleached flour; ½ teaspoon baking powder; ½ teaspoon baking soda; 1 cup dried cranberries; nonstick cooking spray

Servings: persons

2 egg whites, slightly beaten
3 tablespoons orange juice concentrate, canned frozen
3 tablespoons sour cream
1 banana, mashed
6 ½ tablespoons sugar
1 ½ tablespoons water
1 teaspoon pure vanilla extract
1 cup unbleached flour
½ teaspoon baking powder
½ teaspoon baking soda
1 cup dried cranberries
nonstick cooking spray

1
Preheat oven to 350F
2
Prepare muffin pan with non-stick spray and flour.
3
Combine egg whites, orange juice concentrate, sour cream, mashed banana, sugar, water and vanilla extract.
4
In a separate bowl, sift together flour, baking soda and baking powder.
5
Stir in cranberries.
6
Combine wet and dry ingredients.
7
Do not overmix.
8
Pour batter into the prepared muffin pan.
9
Bake for 20-25 minutes.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 egg whites, slightly beaten, 3 tablespoons orange juice concentrate, canned frozen, 3 tablespoons sour cream, 1 banana, mashed, and more.

Yes, Banana Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Cranberry Muffins

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