THE RECIPE JOURNAL · Breakfast
Breakfast Muffins with Reduced Fat
Start your day with these delicious and healthy breakfast muffins that are light on fat but full of flavor. They’re easy to make and perfect for a quick morning treat or on-the-go snack.
FROM THE KITCHEN • Breakfast Muffins with Reduced Fat
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 400°F (200°C) and lightly spray a muffin tin to keep the muffins from sticking. Next, put the cereal into a plastic bag and gently crush it with a rolling pin until you have about 1 1/2 cups. In a big bowl, combine the crushed cereal, flour, brown sugar, baking powder, and baking soda. Then, add in the mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips. Stir everything together just until the batter comes together—don’t overmix. Spoon the batter evenly into the muffin cups and pop them in the oven. Bake for about 18 to 22 minutes, or until the tops are golden and a toothpick comes out clean. Let the muffins cool in the pan for a couple of minutes before transferring them to a rack. They’re best enjoyed warm!
Why you’ll love it
These muffins are a great way to start your day with something tasty and healthier. They use less fat without losing flavor, making them a smart choice for anyone watching their diet. Plus, they are quick to make and perfect for busy mornings.
How to serve
Enjoy these muffins warm with a spread of low-fat cream cheese or a drizzle of honey. They also pair well with fresh fruit or a cup of yogurt for a complete breakfast that will keep you satisfied until lunch.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped and thaw at room temperature or warm in the microwave before eating.
