Low-Fat Banana, Cranberry, and Honey Mini Muffins

By using half whole wheat flour, low-fat buttermilk, and mostly egg whites, the fat and cholesterol in these muffins is reduced, while the fiber is increased. Plus antioxidant-rich cranberries and high potassium bananas make these muffins subtly sweet and tangy. 

Makes 36 mini muffins or 12 regular size muffins

Muffins:
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup light brown sugar
1/2 cup honey
2 teaspoons pure vanilla extract
4 tablespoons Smart Balance butter substitute, melted
1 large egg and 4 egg whites
2 small very ripe bananas (about 1 cup)
the zest of one large orange (about 1-2 teaspoons)
1/3 cup (or up to 1/2 cup if you really like cranberry flavor) fresh or frozen, unthawed cranberries
1/4 cup pecans, finely chopped

Place rack in center of oven, and preheat to 375 degrees F. Spray muffin pan with cooking spray.

Combine flours, baking powder, baking soda, salt, and cinnamon in a large bowl and stir well.

In a medium bowl, combine brown sugar, honey, vanilla, Smart Balance, and eggs; beat with an electric mixer on medium speed until smooth. Add the bananas and orange zest and lightly beat until blended (it's okay if it's a little bumpy from the bananas). Add to the flour mixture, mixing on medium-low speed until just combined. Avoid over mixing the batter as it will become heavy. Using a rubber spatula, fold in the cranberries and pecans.

Spoon the batter evenly into the muffin cups. If using a mini muffin pan, then bake 13-15 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. If using a regular size muffin tin, then bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool. (Note: Mini muffin tins come in different sizes; if you have any empty muffin cups once you have poured all of the batter, then just fill them half-way with some water.)