Low-Fat Breakfast Muffins

01Method

1. 1

   Heat the oven to 400°F (200°C). Coat 12 standard muffin cups with cooking spray.

2. 2

   Transfer the cereal into a resealable bag and use a rolling pin to partially crush it until you have about 1½ cups.

3. 3

   Combine the crushed cereal, flour, brown sugar, baking powder, and baking soda in a large bowl. Add the bananas, milk, egg whites, applesauce, raisins, and chocolate chips, stirring until the batter is just combined. Spoon the batter evenly into the prepared muffin cups.

4. 4

   Bake until the tops are golden, 18 to 22 minutes. Allow the muffins to rest in the pan for 2 minutes, then transfer to a wire rack. Serve warm if desired.