Low-fat (or Fat-free) Banana-crunch Muffins

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 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

Recipe

• 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.