Friday, August 14, 2009

Crunchy Banana Muffins

Now that I am home with Little Foodie and trying really hard to stay within my grocery budget I am getting more creative with my cooking and making sure that we are not wasting any of the food that we purchase. With a few overripe bananas and some leftover homemade granola we now have 24 muffins in the freezer which will be perfect for Little Foodie's breakfast when she heads back to school in a few weeks :) This recipe was adapted from a recipe on

  • 3 cups all-purpose flour
  • 1 cups white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup oil
  • 2 bananas, mashed
  • 1 banana, chopped
  • 2 cup granola
  1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  2. In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and oil. Fold in mashed bananas, chopped banana and granola. Scoop into the prepared muffin cups, an ice cream scoop is perfect for this job.
  3. Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

No comments:

Post a Comment