Granola Espresso Banana Muffins Recipe

Name: Granola Espresso Banana Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; ⅓ cup fat free sour cream; 3 bananas (very ripe); 2 egg whites; 1 teaspoon vanilla; 1 tablespoon instant espresso; 1 tablespoon milk; ½ cup sugar; 1 ¼ cups flour (unbleached); ½ teaspoon salt; 1 teaspoon baking soda; ¼ cup flax seed meal; 1 cup granola cereal (with almonds)

Servings: persons

1 tablespoon butter
⅓ cup fat free sour cream
3 bananas (very ripe)
2 egg whites
1 teaspoon vanilla
1 tablespoon instant espresso
1 tablespoon milk
½ cup sugar
1 ¼ cups flour (unbleached)
½ teaspoon salt
1 teaspoon baking soda
¼ cup flax seed meal
1 cup granola cereal (with almonds)

1
Melt butter and mix with non-fat sour cream.
2
Beat egg whites a little and mix with butter/sour cream mixture.
3
Smash bananas and mix in instant espresso, vanilla, milk and 1/2 cup granola, and mix with butter/sour cream/egg white mixture.
4
Sift flour and sugar, and mix in flax seed meal, soda and salt.
5
Mix dry and wet ingredients together.
6
Grease 12-muffin tin and divide batter equally.
7
Sprinkle each muffin with the remaining granola.
8
Bake at 350 degrees and until toothpick comes out clean.

521

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 13 ingredients. The key ingredients include: 1 tablespoon butter, ⅓ cup fat free sour cream, 3 bananas (very ripe), 2 egg whites, and more.

Yes, Granola Espresso Banana Muffins falls under the Breakfast 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.

Granola Espresso Banana Muffins

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