Low-Fat Breakfast Muffins - cooking recipe

Ingredients

cooking spray
2 cups multigrain toasted oat cereal (such as Cheerios(R))
1 1/4 cups all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup mashed bananas
2/3 cup skim milk
2 egg whites
1/4 cup unsweetened applesauce
1/4 cup raisins
1/4 cup semisweet chocolate chips (optional)

Preparation

Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.