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 powder
• 1/2 tsp. baking soda
• 2 medium-size ripe bananas, mashed (about 1 c.)
• 1/2 c. plain nonfat yogurt
• 1/4 c. thawed frozen no-cholesterol egg substitute
• 1/2 tsp. vanilla extract

1. About 40 minutes before serving or early in the day:
2. Preheat oven to 350u0b0.
3. Spray 24 mini muffin pan cups (1 3/4 x 1-inch) with nonstick cooking spray.
4. In medium bowl, mix first 6 ingredients. In large bowl with wire whisk or fork, mix bananas, yogurt, egg substitute and vanilla; stir in flour mixture just until moistened. Spoon batter into muffin pan cups.
5. Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffins comes out clean.
6. Remove from muffin pan cups to wire racks.
7. Serve muffins warm or let cool on wire racks to serve later.
8. Makes 24 muffins.
9. Each muffin contains 55 calories, 0 g fat, 0 mg cholesterol and 65 mg sodium.
10. Calories from fat:
11. 0%.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=777590 (may not work)