Homemade Goodness

Sometimes on a Sunday I like to start out with fresh-baked muffins in-lieu of a full breakfast (think omelets, breakfast meats, waffles, etc., mmm) Muffins are a great way to get fiber and really don't have to be bad for you, as long as you make them yourself. I would recommend avoiding some of those calorie-bombs you see in pastry displays.

Here's a recipe for one of my favorites: Banana Muffins using Kashi cereal. See, it's not always about me. Sometimes you get freebies just by reading my blog.

I tend to cut the recipe in half and make six at a time. I highly recommend storing the muffins in the fridge or freezer, as the fresh banana tends to turn brown after a few days. Enjoy!

Ingredients:

2 1/2 c Kashi Heart to Heart Honey Toasted Oat cereal, crushed

1 1/4 c whole wheat pastry flour

1/2 c sugar

1 tbsp baking powder

1/2 tsp salt

1 c mashed bananas (about 3)

1/2 c non-fat milk (or 1%)

2 egg whites

1/3 c canola oil

1 tsp vanilla extract

Directions:

Pre-heat oven to 400 degrees. Combine the first five ingredients in a large mixing bowl.
In a separate bowl, whisk together the remaining ingredients. Add the liquid to the dry ingredients and stir until combined.

Spoon batter into lightly oiled muffin tray. Bake until a toothpick inserted into the center comes out clean (about 20 minutes).

Makes 12 muffins approximately 180 calories each.

Mixing dry ingredients:

Mashing bananas:

Mmm toasty warm muffins fresh from the oven: