Low-Fat (Or Fat-Free) Banana-Crunch Muffins

I found this on Yahoo! health online. Wanted to find a healthy use for some of my aging bananas. It's moist and certainly guilt-free!!!

• Ready In: 30 mins
• Serves: 24

Ingredients

• 1  cup all-purpose flour
• 1⁄2 cup  wheat and barley  cereal, nuggets (I substituted 1/2 cup oatmeal here since I didn't have this ingredient)
• 1⁄2 cup sugar
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2  medium  ripe bananas, mashed (about a cup)
• 1⁄2 cup plain nonfat yogurt
• 1⁄4 cup egg substitute (I didn't have these either so I used 1/4 cup of eggs(about an egg and a half)
• 1⁄2 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F.
2. Spray 24 mini-muffin-pan cups with nonstick cooking spray.
3. In medium bowl, mix first six ingredients.
4. In large bowl, with wire whisk or fork, mix bananas, yogurt, egg substitute (egg) and vanilla well; stir in flour mixture just until moistened.
5. Spoon batter into muffin-pan cups.
6. Bake muffins 20 minutes or until tops are golden and toothpick inserted in center of muffin comes out clean.
7. Remove from muffin-pan cups to wire racks.
8. Serve warm, or cool to serve later!
9. Note: I made these in heart-shaped pans I bought at a local grocery store.
10. This recipe only yielded four heart-shaped cakes when I did that, and I baked them for about 45-50 minutes.