Yogurt and mashed bananas make these muffins moist. Whole-grain cereal gives them crunch. Serve them for breakfast or a snack.
What You Need
Original recipe yields 12 servings
1-1/4 cups flour
1/2 cup sugar
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
2 medium ripe banana s, mashed
1/2 cup plain low-fat yogurt
1/2 tsp. vanilla
1 cup wheat and barley cereal nuggets
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Let's Make It
Mix flour, sugar, baking powder, baking soda and salt in large bowl. Beat egg in small bowl; stir in bananas, yogurt and vanilla. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal.
Spoon batter into muffin pan which has been sprayed with cooking spray, filling each cup 2/3 full.
Bake at 350°F for 25 minutes or until golden brown. Serve warm.
Store leftover muffins in a freezer bag in the freezer for up to 6 months. Thaw at room temperature and gently reheat until warm.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.