Ingredients Jump to Instructions ↓

  1. 1 cup(s) flour

  2. 1/2 cup(s) wheat and barley cereal nuggets , such as Grape-Nuts 5 cup(s) sugar

  3. 1/2 teaspoon(s) baking powder

  4. 1/2 teaspoon(s) baking soda

  5. 1/4 teaspoon(s) salt

  6. 2 medium ripe bananas , mashed, about 1 cup 5 cup(s) (plain) nonfat yogurt

  7. 1/4 cup(s) (thawed, frozen ) no-cholesterol egg substitute , or use 1 large egg 5 teaspoon(s) vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350ºF. Mist twelve 21/2” by 11/4” muffin-pan cups with nonstick cooking spray.

  2. In a medium bowl, mix flour, cereal, sugar, baking powder, baking soda and salt.

  3. In a large bowl, whisk together bananas, yogurt, egg substitute (or egg) and vanilla; stir in flour mixture just until it’s moistened.

  4. Spoon batter into muffin-pan cups. Bake about 30 minutes, or until muffin tops are golden and a toothpick inserted in the center comes out clean. Transfer from cups to a wire rack. Serve warm or cool on rack to serve later.


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