Low-Fat Breakfast Muffins

Ingredients

• cooking spray
• 2 cups multigrain toasted oat cereal , such as Cheerios®
• 1.25 cups all-purpose flour
• 0.25 cups brown sugar
• 1 teaspoon baking powder
• 0.75 teaspoons baking soda
• 1 cup mashed bananas
• 0.67 cups skim milk
• 2 eggs whites
• 0.25 cups unsweetened applesauce
• 0.25 cups raisins
• 0.25 cups semisweet chocolate chips , Optional

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.

2. 2

   Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.

3. 3

   Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.

4. 4

   Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.