Fat-Free Banana-Crunch Muffins Recipe

Name: Fat-Free Banana-Crunch Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. all-purpose flour; 1/2 c. wheat and barley cereal nuggets; 1/2 c. sugar; 1/2 tsp. baking soda; 1/2 tsp. baking powder; 1/4 tsp. salt; 2 ripe bananas, mashed (1 c.); 1/2 c. plain fat-free yogurt; 1/4 c. frozen egg substitute, thawed; 1/2 tsp. vanilla

Servings: persons

1 c. all-purpose flour
1/2 c. wheat and barley cereal nuggets
1/2 c. sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
2 ripe bananas, mashed (1 c.)
1/2 c. plain fat-free yogurt
1/4 c. frozen egg substitute, thawed
1/2 tsp. vanilla

1
Mix the first 6 ingredients in a medium size bowl.
2
In a large bowl, using a wire whisk or fork, mix bananas, yogurt, egg substitute and vanilla.
3
Mix well.
4
Stir in flour mixture just until moistened.
5
Spray 24 mini muffin pan cups with nonstick cooking spray.
6
Spoon batter into muffin pan cups.
7
Bake at 350u00b0 for 20 minutes or until tops are golden brown.
8
Remove from muffin pan to wire rack.
9
Serve warm or cold.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 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 soda, 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.

Fat-Free Banana-Crunch Muffins

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