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July 02, 2008
Hearty Banana Muffins
Makes 12 muffins
Ingredients
- 2-½ cups Kashi® Heart to Heart® Honey Toasted Oat cereal, crushed*
- 1-¼ cups whole wheat pastry flour
- ½ cup evaporated cane juice crystals
- 1 tablespoon baking powder (aluminum free)
- ½ teaspoon salt
- 1 cup mashed organic bananas (about 3 medium bananas)
- 1/2 cup organic nonfat milk (or plain organic soy milk)
- 2 organic egg whites (or equivalent egg substitute)
- ⅓ cup expeller-pressed canola oil
- 1 teaspoon pure vanilla extract
Directions
- Preheat oven to 400 degrees F.
- Combine the first five ingredients in a large mixing bowl.
- In a separate mixing bowl, whisk together the remaining ingredients.
- Add liquid mixture to dry mixture and stir until just combined.
- Spoon batter evenly into lightly oiled muffin tins. For garnish, place three hearts from the Kashi® Heart to Heart® Honey Toasted Oat cereal on top of each muffin.
- Bake until a toothpick inserted in the centers of the muffins comes out clean, or about 20 minutes. Let cool and serve warm or at room temperature.
*Place Kashi® Heart to Heart® Honey Toasted Oat cereal in a freezer bag and crush with a rolling pin until the cereal resembles coarse flour without any large chunks. To save time, you can place the cereal in a blender or food processor and pulse into coarse flour instead.
Nutrition Facts
Serving Size: 1 muffin, Calories 190, Calories from Fat 60, Total Fat 7g, Saturated Fat 0g, Cholesterol 0mg, Sodium 260mg, Total Carbohydrate 31g, Dietary Fiber 2g, Sugars 13g, Protein 4g, Vitamin A 8%, Vitamin C 15%, Calcium 8%, Iron 6%
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17 comments
I think I wouold like to try this recipe in the future.It sounds easy as well as tasty!
Hey, could we substitute some applesauce for any of the oil?
And I normally use really ripe bananas, is it possible to down the sugar a little bit?
SUPER YUMMY!!!!! I LOVED IT
Really delicious, you cant stop eating them
amzing
looking for a muffin recipe that has zucchini in it???
Help
Comes out great thanks,
Another nice banana muffins recipe :
http://il.youtube.com/watch?v=B_46lvpkBZk
Muffins were great – very tender and moist! Not at all what I expected. Definitely worth it.
super good! i baked them in mini-loaf pans and they turned out fine! the tops were crunchy and yummy! :)
This recipe was really good- I made some substitutions too:
1 apple peeled and chopped instead of a banana
1/2 cup instant oatmeal instead of cereal
1/3 cup apple sauce instead of oil
+ added cinnamon to my taste
good twist on a great recipe!
I made these muffins and the family loved them. Will be a quick breakfast staple at my house.
ID LOVE TO TRY THIS I LOVE BANANAS
CAN U USE SPLENDA FOR SUBSTITUTE FOR RAW SUGAR
I use Kashi Cinnamon Harvest cereal; I use all the crumbs leftover for muffins. I use 2 percent milk and 2 small eggs for my version. I often add chopped walnuts to it as well. Very tasty and it uses all the crumbs leftover; no waste!
I haven’t eaten them yet, since they’re cooling on the rack but they smell WONDERFUL! :)
I made some substitutions, instead of sugar I added a small cup of applesauce (from those kid packs), added chopped walnuts, instead of cereal I added instant apple oatmeal, vanilla soymilk instead of milk. Mmmm I can’t wait to try them!
yumz, i made coffee cake muffins with a similar recipe, using kashi.
I made these and they were gone within 1 day. They were soooo good, very moist and a perfect texture. I’d leave the cereal off the top though. It’s decorative, but they get soggy when the muffins sit for a while. This one is definitely going in my recipe book to make again!