Low-Fat Breakfast Muffins

Low-Fat Breakfast Muffins

Made with applesauce, skim milk, and egg whites, these low-fat muffins are a great portable breakfast that are both adult and kid friendly.

Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
131 Calories

Recipe Instructions

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

Ingredients

  • 1 teaspoon baking powder
  • 2 egg whites
  • 1 cup mashed bananas
  • cooking spray
  • 2 cups multigrain toasted oat cereal (such as Cheerios®)
  • 0.75 teaspoon baking soda
  • 1.25 cups all-purpose flour
  • 0.25 cup brown sugar
  • 0.25 cup raisins
  • 0.25 cup semisweet chocolate chips
  • 0.25 cup unsweetened applesauce
  • 0.66666668653488 cup skim milk

Categories

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