Cheerios® Banana-Raisin Muffins

A Cheerios® Challenge recipe! Turn whole-grain cereal and fruit into moist and delicious muffins for a nutritious breakfast on the move!

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( 8 Ratings)

8 Ratings

5 Stars 25%

4 Stars 38%

3 Stars 25%

2 Stars

1 Stars 12%

Member Reviews ( 5 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 140
Fat 3g
Saturated Fat 1/2g
Sodium 170mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin

Calories: 140
Calories from Fat: 30),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 170mg; 170%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 2g 2% Sugars 11g 11% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 6%;
Calcium: 8%;
Iron: 20%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 10 min
Total Time 35 min
Servings 12

Ingredients

2: cups Cheerios® cereal

3/4: cup Gold Medal® all-purpose flour

1/2: cup Gold Medal® whole wheat flour

1/3: cup packed brown sugar

1: teaspoon baking powder

3/4: teaspoon baking soda

1: cup mashed very ripe bananas (2 to 3 medium)

2/3: cup buttermilk

2: tablespoons canola oil

2: egg whites

1/2: cup raisins or sweetened dried cranberries

Directions

1 Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups. Place cereal in food-storage plastic bag; slightly crush with rolling pin to make 1 1/2 cups.
2 In large bowl, mix cereal, flours, brown sugar, baking powder and baking soda. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
3 Bake 18 to 22 minutes or until golden brown. Let stand about 2 minutes in pan, then remove from pan to cooling rack. Serve warm if desired.

Did You Know?

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Expert Tips

Bananas contain vitamin B6, also called pyridoxine. Vitamin B6 is important for digesting proteins—plus it helps to keep hair and nerves healthy.

Fully ripened bananas are the ones on your counter that are turning brown with some black spotsùare the ones you want to use for this recipe. They are much more flavorful and add more moistness to baked goods than bananas that are tinged green or have just turned bright yellow.

Try cranberries in place of the raisins for a variation on flavor and color.

Reviews

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1 - 3 of 5 Reviews View All

Posted 10/16/2011 5:21:44 PM REPORT ABUSE Carolese said:

Rating:

These have 4 P+ each.

Posted 10/16/2011 5:19:59 PM REPORT ABUSE LProbst said:

Rating:

I can't ripen my bananas fast enough! These muffins are moist, nutritious, low fat and low calorie. Paired with a fruit and 1 cup milk, I am full until lunch. My children love them as well. Easy to grab and run out the door on the way to school or snack on after school.

Posted 5/12/2009 2:59:12 PM REPORT ABUSE JoansKitchen said:

Rating:

I loved these muffins. They were very moist and, although small, were very filling. I only had Honey Nut Cheerios on hand, so I cut the sugar to 1/4cup.

1 - 3 of 5 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 09/26/2012. NOTE: We do not include optional ingredients in our calculations.