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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (27g) Recipe makes 24 servings The following items or measurements are not included below: cereal |
||
| Calories 49 | ||
| Calories from Fat 1 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.2g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 66mg | 2% | |
| Potassium 62mg | 1% | |
| Total Carbohydrate 10.8g | 3% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 5.8g | ||
| Protein 1.3g | 2% | |
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Low-Fat (Or Fat-Free) Banana-Crunch Muffins
SERVES 24
Ingredients
- 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
Directions
1
Preheat oven to 350°F.2
Spray 24 mini-muffin-pan cups with nonstick cooking spray.3
In medium bowl, mix first six ingredients.4
In large bowl, with wire whisk or fork, mix bananas, yogurt, egg substitute (egg) and vanilla well; stir in flour mixture just until moistened.5
Spoon batter into muffin-pan cups.6
Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.7
Remove from muffin-pan cups to wire racks.8
Serve warm, or cool to serve later!9
Note: I made these in heart-shaped pans I bought at a local grocery store.10
This recipe only yielded four heart-shaped cakes when I did that, and I baked them for about 45-50 minutes.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Course > Desserts
- Main Ingredient > Fruit
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Jazmina
On Jun 15, 2009
Wonderful Muffins, thanks for posting!! I did modify the recipe a bit using whole wheat flour, oats, 1/2 cup of applesauce, 1/4 cup of yogurt (could use all applesauce for vegan muffins), and no egg instead I used 1/2 tbs. flax seed ground, I also added in some spices and used natural panela sugar (brown sugar). I ended up using a larger muffin tray and got 6 lovely large muffins, they baked for roughly 35 mins. They turned out wonderfully and I will be sure to make them again!
From: Derf
On May 26, 2009
lovely mini muffins! I made them to use up a banana, but found it wasn't a "one cup" banana, so I drained a can of mandarin oranges and mashed them in with the banana to make one cup. I used fibre 1 cereal and one large egg and about a quarter cup of splenda. They turned out lovely , nice and moist, tender and tasty! Thanks for posting, I will make these again and again, hopefully with the right amount of banana!
From: Lisa in Canada
On Apr 11, 2004
I made these muffins with some of the substitutions mentioned already - whole wheat flour, vanilla non-fat yogurt and oatmeal for the cereal. I also sub'ed brown sugar for the white, and (I must admit...) threw in a handful of chocolate chips. I didn't have a mini muffin pan, so I made 12 regular sized muffins, so they took about an extra 5 mins. to bake. After tasting them, I found that these muffins didn't need the extra sweetness from the chocolate. (Although it was a nice addition). They were indeed very moist, and had a nice banana flavour. I think next time I might add some cinnamon or allspice, just to jazz them up a bit, but overall, very good - especially for being a generally healthy snack. Thanks for posting this recipe!
From: Brenda Patterson
On Oct 3, 2002
I made this recipe because I needed something sweet, healthy, and not fattening since I am on Weight Watchers. This was a great any time snack and very easy to make. It took me no time at all. Baking took the longest. They are delicious right out of the oven or cooled for a few minutes. Try it if you are a muffin lover.
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