85% less sat fat • 66% less fat • 38% fewer calories than the original recipe. More banana for natural sweetness and whole wheat flour makes muffins better than ever!
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
One of the secrets to tender muffins is to not overmix the batter. Stir just until the dry ingredients are moistened.
Bananas that are too ripe for eating are perfect for baking. If you can't use them right away, just freeze. They'll turn dark brown on the outside, but be soft and ready for baking (when thawed) under the peel.
Wrap cooled muffins individually and freeze. You can grab just one for breakfast on the go.
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