Found this recipe on AOL and boy, does it sound good!!
Fat-Free Banana-Crunch Muffins (Good Housekeeping on Women.com)
1 cup all-purpose flour
1/2 cup wheat & barley cereal nuggets
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 medium-size ripe bananas, mashed (about 1 cup)
1/2 cup plain nonfat yogurt
1/4 cup thawed frozen no-cholesterol egg substitute
1/2 teaspoon vanilla extract
Nutrition Facts (per muffin - makes 24 minis):
55 calories, 0 mg cholesterol, 0 g fat, 65 mg sodium
Total Time: 40 minutes
1. Preheat oven to 350 degrees F. Spray 24 mini muffin-pan cups (1 3/4 x 1
inch) with nonstick cooking spray.*
2. In medium bowl, mix first 6 ingredients.
3. In large bowl, with wire whisk or fork, mix bananas, yogurt, egg
substitute, and vanilla well; stir in flour mixture just until moistened.
4. Spoon batter into muffin-pan cups. Bake muffins 20 minutes or until tops
are golden and toothpick inserted in center of muffins comes out clean.
Remove from muffin-pan cups to wire racks. Serve muffins warm, or cool on
wire racks to serve later.
*Or, for larger muffins, use twelve 2 1/2 x 1 1/4 inch muffin-pan cups; bake
about 30 minutes.