Sunday, March 27, 2011

Ginger Banana Muffins

As a treat for my husband who loves a high-fiber cereal for breakfast, I decided to revisit a tried and true Kashi cereal recipe for Hearty Banana Muffins. I, of course, had to add my mom's crystalized ginger and some extra zing to put my twist on it.

Ginger Banana Muffins
adapted from Kashi cereal recipe


2 and 1/2 cups Kashi Go Lean Fiber cereal, crushed in food processor
1 and 1/4 cups whole wheat flour
1/2 sugar crystals or 8 splenda packets with 2 truvia packets
1/2 teaspoon salt
1 teaspoon powdered
2 tablespoon crystalized ginger
2-3 medium bananas mashed
1/2 cup nonfat or almond milk
1/2 cup egg whites
1/3 cup canola oil
1 teaspoon pure vanilla extract

(1) Preheat oven to 400F. Combine the first six ingredients in a large mixing bowl.
(2) In a separate mixing bowl, whisk together the remaining ingredients. Add the liquid mixture to the dry mixture and stir until just combined.
(3) Spoon batter evenly into lightly oiled muffin tins.
(4) Bake for 20 minutes or until a fork in the center comes out clean. Let cool and serve warm or at room temperature.

I personally like these with a glass of almond milk. Enjoy.

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