These breakfast muffins are a great portable breakfast that are adult and kid friendly!
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
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.
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.