Low-Fat Breakfast Muffins
Description
Made with applesauce, skim milk, and egg whites, these low-fat muffins are a great portable breakfast that are both adult and kid friendly.
Ingredients
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cooking spray
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2 cups multigrain toasted oat cereal (such as Cheerios®)
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1 1/4 cups all-purpose flour
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1/4 cup brown sugar
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1 teaspoon baking powder
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3/4 teaspoon baking soda
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1 cup mashed bananas
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2/3 cup skim milk
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2 egg whites
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1/4 cup unsweetened applesauce
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1/4 cup raisins
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1/4 cup semisweet chocolate chips
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
2
Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
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
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.