Low-Fat Breakfast Muffins

These breakfast muffins are a great portable breakfast that are adult and kid friendly!

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.

Per Serving: 131 calories; protein 3.3g; carbohydrates 27.6g; fat 1.5g; cholesterol 0.3mg; sodium 178.8mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.