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Banana-Crunch Muffins

Chef admin | Restaurant

Indulge in these fabulous
home-baked muffins, made with
no-cholesterol egg substitute, low-fat yogurt, and the crunchy banana-nut cereal.

  • Serves: Yields 10
  • Vegetarian: ---
  • Preparation Time: 20 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Breads and Muffins
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 8 oz. Strawberry-Banana Low-Fat Yogurt
      1/3 cup Salad oil
      3/4 cup refrigerated no-cholesterol Egg substitute
      4 lg. Bananas
      1/4 tsp. ground Nutmeg
      3/4 tsp. Baking soda
      1 tsp. Salt
      1 tblsp. Baking powder
      1 cup packed Brown sugar
      3 cups All-purpose flour
      1 1/2 cups Banana-nut cereal


    1. 1) Preheat oven to 375 degrees F. Spray ten 3" by 1 1/2" muffin-pan cups with nonstick cooking spray.

      2) In large bowl, mix flour, brown sugar, baking powder, salt, baking soda, and nutmeg.

      3) Coarsely chop 1 banana; set aside. In bowl, with fork, mash remaining 3 bananas. Stir in egg substitute, salad oil, yogurt, and chopped banana. Stir banana mixture into flour mixture just until flour is moistened (batter will be lumpy).

      4) Spoon half of batter into muffin-pan cups; sprinkle with 3/4 cup banana-nut cereal. Spoon remaining batter into muffin-pan cups; top with remaining cereal.

      5) Bake muffins about 25 minutes or until golden and toothpick inserted in center comes out clean. Immediately remove muffins from pan; serve warm. Or, cool on wire rack; reheat to serve if desired.

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  • Reviews (1)
    May 02nd, 2001 05:00 PM By Marvee

    Great muffins!

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