Banana Crunch Muffins

• 3 cups all-purpose flour
• 1 cup packed brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 4 medium ripe banana
• 3/4 cup egg substitute
• 1/3 cup canola oil
• 1 cup strawberry yogurt
• 1-1/2 cups banana nut cereal, coarsely crushed

1. In a large bowl, combine the flour, brown sugar, baking powder, soda, salt and nutmeg; set aside. In a small bowl, mash 3 of the bananas; stir in egg substitute, oil and yogurt. Coarsely chop the remaining banana; fold into yogurt mixture. Stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups one-third full. Spoon 1-1/2 teaspoons cereal on each. Top with remaining batter until the cups are three-fourths full. Sprinkle with remaining cereal. Bake at 375u0b0 for 15-18 minutes or until a toothpick inserted in the center comes out clean.

allpurpose, brown sugar, baking powder, baking soda, salt, ground nutmeg, banana, egg substitute, canola oil, strawberry yogurt, banana nut cereal

Taken from www.tasteofhome.com/recipes/banana-crunch-muffins/ (may not work)