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Fat Free Banana Crunch Muffins


1 cup all purpose flour
1/2 cup wheat & barley cereal nuggets
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 medium size ripe bananas, mashed (about 1 cup)
1/2 cup nonfat yoghurt
1/4 egg substitute (2 egg whites)
1/2 tsp. vanilla

Preheat oven to 350. Spray pan. In med. bowl mix first 6 ingredients. In large bowl with wire whisk or fork mix bananas, yoghurt, egg substitute and vanilla well; stir in flour mixture till just moistened. Spoon batter into muffin pan. Bake 20 minutes.

Makes 12 muffins

Calories 110 Fat 0 g Fiber 0 g.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.