Recipes: Breakfasts

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Hearty Banana Muffins



  • 2 1/2 cups Kashi® Heart To Heart cereal, crushed*
  • 1 1/4 cups unbleached white flour
  • 1/2 cup evaporated cane juice crystals (or raw sugar)
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup mashed bananas (about 3 medium bananas)
  • 1/2 cup nonfat milk (or plain soymilk)
  • 2 egg whites
  • 1/3 cup expeller pressed canola oil
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla extract


  1. Preheat oven to 400°.
  2. Combine the first five ingredients in a large mixing bowl.
  3. In a separate mixing bowl, whisk together the remaining ingredients.
  4. Add liquid mixture to dry mixture and stir until combined.
  5. Spoon batter evenly into lightly oiled muffin tins.
  6. For garnish, place three hearts from the Heart to Heart cereal on top of each muffin.
  7. Bake until a toothpick inserted in the centers of the muffins comes out clean, or about 20 minutes. Let cool and serve warm or at room temperature.

Servings: 12 muffins

*Place Heart to Heart in a freezer bag and crush with a rolling pin until the cereal resembles coarse flour without any large chunks. To save time, you can place the cereal in a blender or food processor and pulse into coarse flour instead.

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