Fat-free banana-crunch muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All purpose flour |
| ½ | cup | Grape nuts cereal (I use one cup) |
| ½ | cup | Sugar |
| ½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | mediums | Ripe bananas, mashed (about 1 cup) |
| ½ | cup | Plain nonfat-yogurt |
| ¼ | cup | Egg substitute (I use two egg whites) |
| ½ | teaspoon | Vanilla extract |
Directions
I got this out of the Good Housekeeping Magazine a couple of years ago.
1. Preheat oven to 350 degrees. Spray 2 muffin tins (enough for 12 muffins) 2. In medium bowl, mix first six ingredients.
3. In large bowl, mix bananas, yogurt, egg substitute, vanilla well, stir into flour mixture.
4. Spoon batter into greased muffin pans. Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.
Remove muffins from pan to wire racks to cool.
I like to take a couple of these in with me to work in the morning. My 15 year old daughter takes them in to school with her.
Posted to Kitmailbox Digest 21 Feb 97 by jm22@... on Feb 20, 1997.
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