recipe image

This healthy breakfast option is made with good-for-you yogurt

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Cal/Serv:
113

Yields:

12

Prep Time:

0

hours

10

mins

Cook Time:

0

hours

30

mins

Total Time:

0

hours

40

mins

350

1
c.

flour

1/2
c.

wheat and barley cereal nuggets

1/2
c.

sugar

1/2
tsp.

baking powder

1/2
tsp.

baking soda

1/4
tsp.

salt

2


medium ripe bananas

1/2
c.

nonfat yogurt

1/4
c.

no-cholesterol egg substitute

1/2
tsp.

vanilla extract

  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.
This healthy breakfast option is made with good-for-you yogurt

Theresa Raffetto

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