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Wednesday, February 24, 2010

Banana Crunch Muffins from Food Storage

This delicious muffin recipe is originally from Kathy Farrell-Kingsley for Family Fun Magazine. It has a simple crunchy topping of granola, the sweetness of banana, and the nice little surprise of mini-chocolate chips inside. This is my daughter’s favorite muffin, and I love the recipe because it has healthier ingredients that can come from my food storage.
 banana crunch muffins
BANANA CRUNCH MUFFINS
1 c. whole wheat flour
3/4 c. all-purpose flour
1 c. wheat bran
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
2 eggs (or 2 Tbsp. powdered eggs + 1/4 c. water)
2/3 c. packed brown sugar
1 c. mashed bananas (about 2 medium)
1 c. buttermilk (or 2 1/2 Tbsp. buttermilk powder + 1 c. water)
1/4 c. canola oil
1 1/2 tsp. vanilla extract
1/2 c. mini chocolate chips
1 c. granola

Heat oven to 400 degrees. Grease the bottoms only of 12 muffin cups.  In a large bowl, whisk together both flours and the bran, baking powder, baking soda, cinnamon, and salt.  In a medium bowl, whisk together the eggs, brown sugar, bananas, buttermilk, oil, and vanilla extract. Add the egg mixture to the dry ingredients and stir just until the batter is blended. Fold in the chocolate chips.  Spoon the batter into the muffin tin and sprinkle tops with granola. Bake the muffins for 15 minutes, or until a toothpick comes out clean.  Let cool on a wire rack for about 5 minutes before removing from pan.  Makes 1 dozen yummy muffins.