1. In medium bowl stir together flour, sugar, baking powder and salt. Stir in strawberries. Set aside.
2. In large bowl stir together cereal, banana and milk. Let stand about 5 minutes or until cereal softens. Add egg, oil and vanilla. Beat well. Add flour mixture, stirring until just combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.
3. Bake at 375° F about 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove from pan. Serve warm.
- 3 g Total Fat
- 0 g Saturated Fat
- 0 g Trans Fat
- 15 mg Cholesterol
- 160 mg Sodium
- 135 mg Potassium
- 24 g Total Carbohydrate
- 2 g Dietary Fiber
- 9 g Sugars
- 3 g Protein
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Nutritional Information
- 3 g Total Fat
- 0 g Saturated Fat
- 0 g Trans Fat
- 15 mg Cholesterol
- 160 mg Sodium
- 135 mg Potassium
- 24 g Total Carbohydrate
- 2 g Dietary Fiber
- 9 g Sugars
- 3 g Protein
Directions
1. In medium bowl stir together flour, sugar, baking powder and salt. Stir in strawberries. Set aside.
2. In large bowl stir together cereal, banana and milk. Let stand about 5 minutes or until cereal softens. Add egg, oil and vanilla. Beat well. Add flour mixture, stirring until just combined. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with foil bake cups.
3. Bake at 375° F about 15 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove from pan. Serve warm.