Fat-Free Banana-Crunch Muffins

• 1 c. all-purpose flour
• 1/2 c. wheat and barley cereal nuggets
• 1/2 c. sugar
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 2 ripe bananas, mashed (1 c.)
• 1/2 c. plain fat-free yogurt
• 1/4 c. frozen egg substitute, thawed
• 1/2 tsp. vanilla

1. Mix the first 6 ingredients in a medium size bowl.
2. In a large bowl, using a wire whisk or fork, mix bananas, yogurt, egg substitute and vanilla.
3. Mix well.
4. Stir in flour mixture just until moistened.
5. Spray 24 mini muffin pan cups with nonstick cooking spray.
6. Spoon batter into muffin pan cups.
7. Bake at 350u0b0 for 20 minutes or until tops are golden brown.
8. Remove from muffin pan to wire rack.
9. Serve warm or cold.

flour, cereal nuggets, sugar, baking soda, baking powder, salt, bananas, yogurt, frozen egg substitute, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470796 (may not work)