Crunchy Banana Muffins

Ingredients

• 2 large eggsNutrition
• 1 cup granolaNutrition
• 2 cups whole wheat flourNutrition
• 1 cup raisinsNutrition
• 1 cup sugarNutrition
• 1 cup margarine, melted and cooledNutrition
• 3/4 cup milkNutrition
• 1 tsp saltNutrition
• 2 tsps vanilla extractNutrition
• 2 medium ripe bananas, choppedNutrition
• 3 medium very ripe bananas, mashedNutrition
• 1 cup whole almonds, lightly roasted and choppedNutrition
• 2 tsps baking powderNutrition
• 1 tsp baking sodaNutrition
• 1/2 cup unpacked brown sugarNutrition
• 3 oz banana chips, crushedNutrition
• 1 cup all-purpose flourNutrition

Directions

1. 1In a large bowl, sift together the all-purpose flour, whole wheat flour, white sugar, baking powder, baking soda, and salt. Thoroughly mix in the melted margarine.
2. 2In a separate bowl, lightly beat the eggs. Mix in the milk, vanilla, and mashed bananas. Add this to the flour and margarine mixture.
3. 3One at a time, fold in the chopped bananas, granola, chopped nuts and dried fruit.
4. 4Preheat oven to 350° F (175° C). Line 24 muffin cups with paper liners.
5. 5Scoop the muffin batter into the cups, filling them to the top. Optional: top with a sprinkle of brown sugar and granola or crushed banana chips, pressing the topping into the batter.
6. 6Bake 25 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
7. 7Note: substitute the almonds and raisins for any kind of nuts or dried fruit you prefer (e.g. walnuts, pecans, cranberries, shredded coconut, apricots).

Nutrition per serving

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