Banana Crunch Muffins Recipe

Name: Banana Crunch Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cups flour; 1/2 cup sugar; 1 tsp. CALUMET Baking Powder; 1/2 tsp. baking soda; 1/4 tsp. salt; 1 egg; 2 medium ripe bananas, mashed; 1/2 cup plain lowfat yogurt; 1/2 tsp. vanilla; 1 cup wheat and barley cereal nuggets

Servings: persons

1-1/4 cups flour
1/2 cup sugar
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
2 medium ripe bananas, mashed
1/2 cup plain lowfat yogurt
1/2 tsp. vanilla
1 cup wheat and barley cereal nuggets

1
Heat oven to 350F.
2
Mix flour, sugar, baking powder, baking soda and salt in large bowl.
3
Beat egg in small bowl; stir in bananas, yogurt and vanilla.
4
Add to flour mixture; stir just until moistened.
5
(Batter will be lumpy.)
6
Stir in cereal.
7
Spoon batter into muffin pan which has been sprayed with no stick cooking spray, filling each cup 2/3 full.
8
Bake 25 minutes or until golden brown.
9
Serve warm.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/4 cups flour, 1/2 cup sugar, 1 tsp. CALUMET Baking Powder, 1/2 tsp. baking soda, and more.

Yes, Banana Crunch Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Crunch Muffins

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