Banana Craisin Muffins

When the fall season hits and cranberries are released at the supermarket, I go on a cranberry buying spree. But right now all I have are craisins. So I decided to incorporate crasins into a tested muffin recipe.

A couple of days ago, I tried a recipe I found for a blueberry banana bread. I was all excited and tried my hand. OH MY GOODNESS. I was horrified. It turned out to be a gummy disaster. I learned that one can not substitute whole meal self-rising flour with all purpose. A hard lesson learned. 

So these muffins are my redemption in the baking world that is my kitchen. I share these with you so that you may as well be able to tide yourself over until cranberry season is once again upon us.

Banana Craisin Muffins

Ingredients

3/4 cup unbleached all purpose flour

1/4 cup whole wheat flour

1 cup Stevia or sweetener of choice

1 tsp baking soda

1 banana

2 egg whites

1/2 cup unsweetened applesauce 

1 tbsp vanilla extract

1/4 cup reduced sugar craisins

Directions

1. Preheat oven to 350.
2. In a medium bowl combine the flours, sweetener and soda.
3. In another bowl mix until smooth the banana, egg whites, applesauce and vanilla.
4. Slowly combine the dry and wet ingredients until smooth.
5. Fold in the craisins.
6. Pour the batter into the prepared muffin tin filling each one 2/3 of the way.
7. Bake for 18-23 minutes.

Nutritional Information (based off of 7 muffins, 1 muffin is one serving)

Calories 101, Fat 0.3g, Cholesterol 0mg, Sodium197mg, Carbohydrates 21.2g, Dietary Fiber 1.5g, Sugars 4.7g, Protein 3.1g