Fat-Free Banana Crunch Muffins – a delicious recipe with flour, cereal nuggets, sugar, baking powder, baking soda, bananas. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
About 40 minutes before serving or early in the day:
2
Preheat oven to 350u00b0.
3
Spray 24 mini muffin pan cups (1 3/4 x 1-inch) with nonstick cooking spray.
4
In medium bowl, mix first 6 ingredients. In large bowl with wire whisk or fork, mix bananas, yogurt, egg substitute and vanilla; stir in flour mixture just until moistened. Spoon batter into muffin pan cups.
5
Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffins comes out clean.
6
Remove from muffin pan cups to wire racks.
7
Serve muffins warm or let cool on wire racks to serve later.
8
Each muffin contains 55 calories, 0 g fat, 0 mg cholesterol and 65 mg sodium.
9
Calories from fat:
10
0%.
421
kcal
Calories
3
g
Fat
89
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 c. all-purpose flour, 1/2 c. wheat and barley cereal nuggets, 1/2 c. sugar, 1/2 tsp. baking powder, and more.
Yes, Fat-Free Banana Crunch Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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