Zutaten für Low Fat Or Fat Free Banana Crunch Muffins
- All Purpose Flour
- Cereal
- Sugar
- 1 teaspoon baking powder
- Baking Soda
- Salt
- 3 ripe bananas
- Plain Nonfat Yogurt
- 1/4 cup egg substitute (or 1 egg)
- Vanilla Extract
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Zubereitung von Low Fat Or Fat Free Banana Crunch Muffins
- Preheat oven to 350°F (175°C).
- Line a 24-cup mini muffin tin with paper liners or spray with nonstick cooking spray.
- In a medium bowl, combine 1/2 cup whole wheat flour, 1/4 cup rolled oats, 1/4 cup chopped nuts (walnuts, pecans, or your favorite), 2 tablespoons brown sugar, 1 teaspoon baking powder, and 1/2 teaspoon ground cinnamon. Mix well.
- In a large bowl, mash 3 ripe bananas with a fork. Add 1/2 cup plain nonfat yogurt, 1/4 cup egg substitute (or 1 egg), and 1 teaspoon vanilla extract. Whisk until well combined.
- Gently stir the dry ingredients (from step 3) into the wet ingredients (from step 4) just until moistened. Do not overmix.
- Fill each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
23g
Fat
0g
Carbs
3g