Kashi Hearty Banana Muffins

• 2 12 cups Kashi Heart to Heart cereal, crushed*
• 1 14 cups unbleached white flour or 1 14 cups whole wheat pastry flour
• 12 cup evaporated cane juice or 12 cup raw sugar
• 1 tablespoon baking powder
• 12 teaspoon salt
• 1 cup mashed banana (about 3 medium bananas)
• 12 cup nonfat milk or 12 cup plain soymilk
• 2 egg whites (or equivalent egg substitute)
• 13 cup canola oil
• 1 teaspoon real vanilla extract

1. Place Heart to Heart cereal in a freezer bag and crush with a rolling pin until the cereal resembles coarse flour without any large chunks.
2. To save time, you can place the cereal in a blender or food processor and pulse into coarse flour instead.
3. Preheat oven to 400 degrees F.
4. Combine the first five ingredients in a large mixing bowl.
5. In a separate mixing bowl, whisk together the remaining ingredients.
6. Add liquid mixture to dry mixture and stir until just combined.
7. Spoon batter evenly into lightly oiled muffin tins.
8. For garnish, place three hearts from the Heart to Heart cereal on top of each muffin.
9. Bake until a toothpick inserted in the centers of the muffins comes out clean, or about 20 minutes.
10. Let cool and serve warm or at room temperature.

cereal, unbleached white flour, cane juice, baking powder, salt, mashed banana, nonfat milk, egg whites, canola oil, vanilla

Taken from www.food.com/recipe/kashi-hearty-banana-muffins-319269 (may not work)