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Home > Recipes > Featured Brands > Cheerios® Cereal > Cheerios® Banana-Raisin Muffins
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Cheerios
You could lower your cholesterol 4% in 6 weeks
Receive a coupon for $1 off Cheerios each week of the challenge.
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A clinical study showed that eating two 1 ½ cup servings daily of Cheerios cereal for 6 weeks reduced bad cholesterol about 4 percent when eaten as part of a diet low in saturated fat and cholesterol.


 
 
Cheerios® Banana-Raisin Muffins
Recipe Tip
Bountiful Bananas
Bananas contain vitamin B6, also called pyridoxine. Vitamin B6 is important for digesting proteins—plus it helps to keep hair and nerves healthy.
Success
Fully ripened bananas are the ones on your counter that are turning brown with some black spotsùare the ones you want to use for this recipe. They are much more flavorful and add more moistness to baked goods than bananas that are tinged green or have just turned bright yellow.
Substitution
Try cranberries in place of the raisins for a variation on flavor and color.
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Cheerios® Banana-Raisin Muffins

A Cheerios® Challenge recipe! Turn whole-grain cereal and fruit into moist and delicious muffins for a nutritious breakfast on the move! From eatbetteramerica.
Prep Time:10 min
Start to Finish:35 min
makes:12 muffins

2cups Cheerios® cereal
3/4cup Gold Medal® all-purpose flour
1/2cup Gold Medal® whole wheat flour
1/3cup packed brown sugar
1teaspoon baking powder
3/4teaspoon baking soda
1cup mashed very ripe bananas (2 to 3 medium)
2/3cup buttermilk
2tablespoons canola oil
2egg whites
1/2cup raisins or sweetened dried cranberries
1.Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups. Place cereal in food-storage plastic bag; slightly crush with rolling pin to make 1 1/2 cups.
2.In large bowl, mix cereal, flours, brown sugar, baking powder and baking soda. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
3.Bake 18 to 22 minutes or until golden brown. Let stand about 2 minutes in pan, then remove from pan to cooling rack. Serve warm if desired.
High Altitude (3500-6500 ft): No change.

Nutritional Information
1 Muffin: Calories 140 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 170mg; Total Carbohydrate 26g (Dietary Fiber 2g, Sugars 11g); Protein 3g % Daily Value*: Vitamin A 4%; Vitamin C 6%; Calcium 8%; Iron 20% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1 tsp Fats & Oils, 1 oz-equivalents Grains 
*% Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings 1 oz-equivalents Grains, 1 tsp Fats & Oils

 
 
 
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