Low-Fat (Or Fat-Free) Banana-Crunch Muffins

• 1 cup all-purpose flour
• 1/2 cup wheat and barley cereal, nuggets (I substituted 1/2 cup oatmeal here since I didn't have this ingredient)
• 1/2 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 medium ripe bananas, mashed (about a cup)
• 1/2 cup plain nonfat yogurt
• 1/4 cup egg substitute (I didn't have these either so I used 1/4 cup of eggs(about an egg and a half)
• 1/2 teaspoon vanilla extract

1. Preheat oven to 350u0b0F.
2. Spray 24 mini-muffin-pan cups with nonstick cooking spray.
3. In medium bowl, mix first six ingredients.
4. In large bowl, with wire whisk or fork, mix bananas, yogurt, egg substitute (egg) and vanilla well; stir in flour mixture just until moistened.
5. Spoon batter into muffin-pan cups.
6. Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.
7. Remove from muffin-pan cups to wire racks.
8. Serve warm, or cool to serve later!
9. Note: I made these in heart-shaped pans I bought at a local grocery store.
10. This recipe only yielded four heart-shaped cakes when I did that, and I baked them for about 45-50 minutes.

flour, barley cereal, sugar, baking powder, baking soda, salt, bananas, nonfat yogurt, egg substitute, vanilla extract

Taken from www.food.com/recipe/low-fat-or-fat-free-banana-crunch-muffins-28916 (may not work)