Low-Fat Breakfast Muffins The Best Recipes

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Low-Fat Breakfast Muffins

"These breakfast muffins are a great portable breakfast that are adult and kid friendly!"

Ingredients :

• cooking spray
• 2 cups multigrain toasted oat cereal (such as Cheerios®)
• 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)

Instructions :

Prep : 20M	Cook : 12M	Ready in : 42M

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

Notes :

• Use 2/3 cup all-purpose flour and 1/2 cup whole wheat flour if preferred.

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