These Power Muffins are adapted from a recipe I found about 5 years ago.  Since then, these muffins have been on countless road trips, shipped in care packages, and have fueled many adventures.  They are great for breakfast or as an afternoon snack and can be customized to suit your taste.  What makes them so “powerful” are the additions you can put in.  Typically I like to include ground flax seeds, wheat germ, cranberries, raisins, coconut, walnuts, cinnamon, and dark chocolate chips.  But it’s completely up to you.   I like to pack them with fiber, protein, and antioxidants.  The recipe comes from a Kashi recipe and I use Kashi Go Lean cereal.  However you could use another similar type of cereal.  What I like about Kashi Go Lean is that one cup contains 40% of your daily fiber and 20% of your daily protein needs.  I prefer to use small muffin tins so they can be eaten as a snack without leaving you feeling overly full.

Ingredients:

1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 ¾ cups Kashi cereal
¾ cup skim milk or non-dairy milk substitute
¼ cup honey or agave syrup
2 egg whites or egg substitute
¼ cup unsweetened applesauce
1 medium ripe banana, mashed
1 cup add-ins of your choice (chocolate chips, nuts, raisins, etc)

Directions:

Preheat oven to 400° F.  In a small bowl, stir together flour, baking powder and salt. Set aside. In a large mixing bowl, combine cereal and milk and let stand for 2-3 minutes. Add the honey or agave syrup and egg whites or substitute and beat well. Stir in applesauce and banana. Add flour mixture and mix only until dry ingredients are moistened.  Avoid over mixing. Fold in any optional add-ins - chocolate chips, nuts, cranberries, raisins, etc. Either grease a muffin tin with butter or substitute, spray with cooking spray, or line the tin with muffin papers. Fill prepared muffin tins.  Bake for 20-25 minutes or until lightly browned. Cooking time should be about 5 minutes less if using smaller tins.

makes about 2 dozen tiny muffins or 1 dozen larger ones