Low-Fat (Or Fat-Free) Banana-Crunch Muffins Recipe #28916
I found this on Yahoo! health online. Wanted to find a healthy use for some of my aging bananas. It's moist and certainly guilt-free!!!
by spatchcock
30 min | 10 min prep
SERVES 24
- 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
- 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.
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5 stars