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Banana Crunch Muffins

 Banana Crunch Muffins
—Chelsea Ferguson, Holdrege, Nebraska
24 ServingsPrep/Total Time: 30 min.

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.

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Banana Crunch Muffins (continued)

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.