Low-Fat Breakfast Muffins Recipe

Name: Low-Fat Breakfast Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 2 cups multigrain toasted oat cereal (such as Cheerios(R)); 1 1/4 cups all-purpose flour; 1/4 cup brown sugar; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1 cup mashed bananas; 2/3 cup skim milk; 2 egg whites; 1/4 cup unsweetened applesauce; 1/4 cup raisins; 1/4 cup semisweet chocolate chips (optional)

Servings: persons

cooking spray
2 cups multigrain toasted oat cereal (such as Cheerios(R))
1 1/4 cups all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup mashed bananas
2/3 cup skim milk
2 egg whites
1/4 cup unsweetened applesauce
1/4 cup raisins
1/4 cup semisweet chocolate chips (optional)

1
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
2
Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
3
Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
4
Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.

395

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: cooking spray, 2 cups multigrain toasted oat cereal (such as Cheerios(R)), 1 1/4 cups all-purpose flour, 1/4 cup brown sugar, and more.

Yes, Low-Fat Breakfast Muffins falls under the Breakfast 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.

Low-Fat Breakfast Muffins

How did you like this recipe?

Frequently Asked Questions