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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These muffins have loads of taste and texture without loads of added fat; they're extremely filling without leaving you feeling as though you just ate a huge piece of cake for breakfast. Great with coffee and kids love them as a healthy breakfast/snack. Ingredients:
2 cups whole-wheat flour |
3/4 cup brown sugar |
1/2 cup unsweetened cocoa powder |
2 teaspoons baking soda |
3 large overly ripe bananas, mashed |
1/2 cup plain fat-free yogurt |
2 egg whites |
2 teaspoons vanilla extract |
1 teaspoon cinnamon |
1/2 cup pecans, chopped |
1/2 cup currants |
1/4 cup unsweetened shredded coconut |
vegetable-oil cooking spray & flour for dusting pans |
oat and bran cereal for topping |
1 tablespoon demara sugar for topping |
Directions:
1. Preheat oven to 350°F. Spray 8 custard cups or large muffin tins with cooking spray and dust with flour.
2. Set aside
3. Combine flour, brown sugar, cocoa, and baking soda. Add bananas, yogurt, egg whites, vanilla, pecans, currents and coconut.
4. Stir.
5. Pour batter into prepared cups and top with oat & bran cereal and a small sprinkling of demara sugar. Bake until a tooth pick inserted into the middle comes out clean - about 30 - 35 minutes.
6. Cool.
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