Ingredients for Banana And Cream Of Wheat Muffins Low Fat
- 1 ripe banana
- Nonfat Yogurt
- 1/4 cup milk (skim or low-fat)
- Vanilla
- All Purpose Flour
- 1/2 cup Cream of Wheat
- 1 teaspoon baking powder
- a pinch of salt
- 1 large egg
- 1/2 cup whole wheat flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
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How to Make Banana And Cream Of Wheat Muffins Low Fat
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mash 1 ripe banana with a fork. Add 1/2 cup Cream of Wheat, 1/4 cup milk (skim or low-fat), and 1 egg. Mix well until combined.
- In a separate bowl, whisk together 1/2 cup whole wheat flour, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt.
- Gently fold the dry ingredients into the wet ingredients until just moistened. Do not overmix.
- Fill each muffin liner 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.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
2g
Carbs
7g
