Low-Fat Breakfast Muffins
These breakfast muffins are a great portable breakfast that are adult and kid friendly!
- Serves: 1 person
- 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
Step 1Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
Step 2Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
Step 3Mix 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 4Bake 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.