Sugar-Free Breakfast Fruit Muffins






2 lg. bananas, very ripe
6 fl. oz. frozen orange juice concentrate, thawed
2 eggs
2 cups flour
1/4 cup All-Bran cereal
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon


Preheat oven to 350°F. Beat bananas, orange juice concentrate and eggs together until well blended. Stir remaining dry ingredients together and add to the banana mixture. Beat just until blended. Spoon into non-stick muffin cups that have been sprayed with cooking spray; fill muffin cups half full. Bake 14 to 18 minutes.

Author's Comments

Instead of using non-stick cooking spray, I lined the muffin cups with paper liners like I usually do. Big mistake -- more muffin stuck to the liner than got eaten! The kids loved them, and I'll just remember to use cooking spray next time.

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