Ingredients for Banana Crunch Muffins A Healthy Alternate
- 1 1/2 cups mashed ripe banana
- cups Light Vanilla Soymilk
- cups Corn Chex
- cups Vegetable Oil
- 1/2 cup raisins
- 1 1/2 cups whole wheat pastry flour
- cups Unbleached Cane Sugar
- teaspoons Baking Powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- teaspoons Coriander
- teaspoons Poppy Seed
- 1 cup whole wheat bran
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup packed light brown sugar
- 1/2 cup chopped walnuts
- 1 cup granola
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How to Make Banana Crunch Muffins A Healthy Alternate
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mash bananas until smooth.
- Add applesauce, eggs, brown sugar, and mix well.
- In a separate bowl, whisk together whole wheat flour, whole wheat bran, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in chopped nuts and any optional add-ins.
- Fill each muffin liner about ¾ full.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your delicious and healthy Banana Crunch Muffins!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
56g
Fat
3g
Carbs
15g
