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My review
Low-Fat Breakfast Muffins
5 made it |
0 reviews
| 1 photos
4
Joette Jean
"These breakfast muffins are a great portable breakfast that are adult and kid friendly!"
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Ingredients
42 m servings 131Original recipe yields 12 servings (1 dozen muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
- Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
- Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
- Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.
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Footnotes
- Cook's Note:
- Use 2/3 cup all-purpose flour and 1/2 cup whole wheat flour if preferred.