Low-Fat Breakfast Muffins

12 ingredients
4 steps

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)

Directions

  1. 1
    Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
  2. 2
    Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
  3. 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. 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.

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