LOW-FAT (OR FAT-FREE) BANANA-CRUNCH MUFFINS

Low-Fat (Or Fat-Free) Banana-Crunch Muffins image

Provided by spatchcock

Time 30m

Yield 24 serving(s)

Number Of Ingredients 10

Previous Next

1 cup all-purpose flour
1/2 cup wheat and barley cereal, nuggets (I substituted 1/2 cup oatmeal here since I didn't have this ingredient)
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about a cup)
1/2 cup plain nonfat yogurt
1/4 cup egg substitute (I didn't have these either so I used 1/4 cup of eggs(about an egg and a half)
1/2 teaspoon vanilla extract

Steps:

Preheat oven to 350°F.
Spray 24 mini-muffin-pan cups with nonstick cooking spray.
In medium bowl, mix first six ingredients.
In large bowl, with wire whisk or fork, mix bananas, yogurt, egg substitute (egg) and vanilla well; stir in flour mixture just until moistened.
Spoon batter into muffin-pan cups.
Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.
Remove from muffin-pan cups to wire racks.
Serve warm, or cool to serve later!
Note: I made these in heart-shaped pans I bought at a local grocery store.
This recipe only yielded four heart-shaped cakes when I did that, and I baked them for about 45-50 minutes.