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Banana Crunch Muffins




Source of Recipe


MOM
3 cups all-purpose flour
1 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
4 large bananas
1 1/2 4-ounce containers refrigerated no-cholesterol egg substitute (3/4 cup)
1/3 cup salad oil
1 8-ounce container strawberry-banana low-fat yogurt
1 1/2 cups banana-nut cereal


Preheat oven to 375 degrees F. Spray ten 3" by 1 1/2" muffin-pan cups with nonstick cooking spray.

In large bowl, mix flour, brown sugar, baking powder, salt, baking soda, and nutmeg.

Coarsely chop 1 banana; set aside. In bowl, with fork, mash remaining 3 bananas. Stir in egg substitute, salad oil, yogurt, and chopped banana. Stir banana mixture into flour mixture just until flour is moistened (batter will be lumpy).

Spoon half of batter into muffin-pan cups; sprinkle with 3/4 cup banana-nut cereal. Spoon remaining batter into muffin-pan cups; top with remaining cereal.

Bake muffins about 25 minutes or until golden and toothpick inserted in center comes out clean. Immediately remove muffins from pan; serve warm. Or, cool on wire rack; reheat to serve if desired.