Banana-Nut Muffins

By dette

Serve these delicious, tender muffins warm from the oven. if you happen to hve any leftovers, they'll freeze beautifully.

Ingredients

• 1/2 c organic grape-nuts cereal
• 3/4 c fat-free milk
• 1 3/4 c whole grain pastry flour
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1/4 t. salt
• 2 large eggs
• 3 tbsp sugar
• 2 tbsp canola oil
• 2 ripe medium bananas, mashed to make 2/3 c
• 1/2 c coarsely chopped walnuts

Details

Servings 12
Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

Preheat the oven to 375 degrees. Line a 12-c muffin tin with paper liners
In a medium bowl, soak the cereal in the milk for 10 minutes, until softened.
In a large bowl, stir together the flour, baking powder, baking soda, and salt. With a fork, beat the egss, sugar, and oil into the soaked cereal. Stir in the mashed bananas and 1/4 c of the walnuts.
Pour the banana mixture into the dry ingredients and stir just until blended. Spoon evenly into the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining 1/4 c walnuts over the top. Bake for 15-20 minutes, or until the muffins are browned and firm to the touch. Turn the muffins out onto a wire rack to cool.

165 calories,
5 g protein
23 g carbohudrates,
7 g total fat
1 g saturated fat
36 mg cholesterol
3 g dietary fiber
199 mg sodium