Banana Crunch Muffins Recipe

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—Chelsea Ferguson, Holdrege, Nebraska

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Banana Crunch Muffins Recipe

Prep/Total Time: 30 min.

Yield: 24 Servings

15 15 30

Ingredients

3 cups all-purpose flour
1 cup packed brown sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
4 medium ripe banana
3/4 cup egg substitute
1/3 cup canola oil
1 cup (8 ounces) strawberry yogurt
1-1/2 cups banana nut cereal, coarsely crushed

Directions

In a large bowl, combine the flour, brown sugar, baking powder, soda, salt and nutmeg; set aside. In a small bowl, mash three of the bananas; stir in egg substitute, oil and yogurt. Coarsely chop the remaining banana; fold into yogurt mixture. Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups one-third full. Spoon 1-1/2 teaspoons cereal on each. Top with remaining batter until the cups are three-fourths full. Sprinkle with remaining cereal. Bake at 375° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Yield: 2 dozen.

Nutritional Facts One muffin equals 161 calories, 4 g fat (0 saturated fat), 1 mg cholesterol, 244 mg sodium, 27 g carbohydrate, 0 fiber, 3 g protein.

Originally published as Banana Crunch Muffins in Country Woman July/August 1995, p36

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas