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Cheerios® Banana-Raisin Muffins

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

  • 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.

Nutrition Info

The Quick Take:

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

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

Did You Know?

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.

Ratings & Reviews

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. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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

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