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

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

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.