Banana and Cream of Wheat Muffins (Low Fat)

Total Time
25mins
Prep
5 mins
Cook
20 mins

Another find....sounds delish!

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Ingredients

Nutrition

Directions

  1. In a mixing bowl, mix first 4 ingredients together.
  2. In another mixing bowl mix the rest of the ingredients together.
  3. Combine both mixtures, until moistened and then pour into muffin tins.
  4. Bake at 400 for 20 minutes.
Most Helpful

4 5

Similar to other reviews: added blueberry non-fat yogurt, used non-fat milk. A dense somewhat dry muffin; however, I enjoyed the light flavor with coffee. When I felt I needed it sweetened, I cut a muffin in half and spread honey on each side - delish ! I also doubled the batch, made 12 muffins, then added walnuts to the remaining dough. I do NOT recommend refrigerating the dough as I did before cooking (I only have one 12-muffin pan) - this hardened the dough and the muffins did not take proper shape (stayed in the same form in which it was spooned out). I also prefrerred the batch without walnuts. I think I might try adding a bit of applesauce next time to increase moisture.

4 5

Deliciously different - like banana bread but not sickly sweet, with a cornbread texture. I stole ladypit's idea of using the mini chips and they were delicious. Next time I'll try wheat flour and a little less baking powder. Thanks for a great low fat recipe!

4 5

Nice way to use up the 3/4 of a cup of cream of wheat in my pantry! I added a dash of splenda and about 1/2 cup mini chocolate chips. These are dense and not terribly moist, and I don't think I would have liked them without the chocolate chips. But they have nice flavor and the kids enjoyed them for breakfast. Thanks for helping me clean out my pantry!