Banana-Raisin Muffins

Banana-Raisin Muffins

Breakfast on the go? Try yummy banana muffins with cereal baked right in them.

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

12

muffins

2
cups Cheerios® cereal
1 1/4
cups Gold Medal® all-purpose flour
1/3
cup packed brown sugar
2 1/2
teaspoons baking powder
1
cup mashed ripe bananas (2 to 3 medium)
1
cup raisins
2/3
cup milk
3
tablespoons vegetable oil
1
egg
  1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening, or spray with cooking spray.
  2. Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or meat mallet. In large bowl, mix cereal, flour, brown sugar and baking powder. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
  3. Bake 18 to 22 minutes or until golden brown.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
Brown bananas? Toss them, unpeeled, in the freezer. They'll be ready when you need them for any recipe using mashed bananas. Simply thaw and mash.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 190
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 135mg;
  • Total Carbohydrate 35g
    • (Dietary Fiber 3g,
    • Sugars 16g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.