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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Chelsea Ferguson, Holdrege, Nebraska Ingredients:
3 cups king arthur unbleached all-purpose flour |
1 cup packed brown sugar |
3 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1/4 teaspoon ground nutmeg |
4 medium ripe banana |
3/4 cup egg substitute |
1/3 cup canola oil |
1 cup (8 ounces) strawberry yogurt |
1-1/2 cups banana nut cereal, coarsely crushed |
Directions:
1. In a large bowl, combine the flour, brown sugar, baking powder, soda, salt and nutmeg; set aside. In a small bowl, mash three of the bananas; stir in egg substitute, oil and yogurt. Coarsely chop the remaining banana; fold into yogurt mixture. Stir into dry ingredients just until moistened.
2. Fill greased or paper-lined muffin cups one-third full. Spoon 1-1/2 teaspoons cereal on each. Top with remaining batter until the cups are three-fourths full. Sprinkle with remaining cereal. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Yield: 2 dozen.
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