Banana Crunch Muffins Recipe

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Banana Crunch Muffins Recipe

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1 1 1
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
24 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 ripe bananas
  • 3/4 cup egg substitute
  • 1/3 cup vegetable oil
  • 1 cup (8 ounces) reduced-fat strawberry yogurt
  • 1-1/2 cups banana nut cereal, slightly 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 the muffins test done. Yield: 2 dozen.
Originally published as Banana Crunch Muffins in Country Woman July/August 1995, p36

Nutritional Facts

1 each: 161 calories, 4g fat (0 saturated fat), 1mg cholesterol, 244mg sodium, 27g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 3 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 4 ripe bananas
  • 3/4 cup egg substitute
  • 1/3 cup vegetable oil
  • 1 cup (8 ounces) reduced-fat strawberry yogurt
  • 1-1/2 cups banana nut cereal, slightly crushed
  1. 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 the muffins test done. Yield: 2 dozen.
Originally published as Banana Crunch Muffins in Country Woman July/August 1995, p36

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cleancut747 User ID: 2176410 15067
Reviewed Jan. 7, 2011

"beautiful muffins, light on taste, flat flavor, everyone said "blah""

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