Low-Fat Breakfast Muffins
These breakfast muffins are a great portable breakfast that are adult and kid friendly!
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- cooking spray
- 2cups multigrain toasted oat cereal (such as Cheerios®)
- 1¼ cups all-purpose flour
- ¼cup brown sugar
- 1teaspoon baking powder
- ¾teaspoon baking soda
- 1cup mashed bananas
- ⅔cup skim milk
- 2egg whites
- ¼cup unsweetened applesauce
- ¼cup raisins
- ¼cup semisweet chocolate chips
Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.Step 2
Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.Step 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.Step 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.