Banana Crunch Muffins

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Prep Time: 15 Min

Total Time: 40 Min

Servings: 12 muffins


  • 1-1/4 cups flour
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 2 medium ripe bananas, mashed
  • 1/2 cup plain low-fat yogurt 1/2 tsp. vanilla 1 cup Grape-Nuts Cereal


  1. Mix flour, sugar, baking powder, baking soda and salt in large bowl. Beat egg in small bowl; stir in bananas, yogurt and vanilla. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cereal.
  2. Spoon batter into muffin pan which has been sprayed with cooking spray, filling each cup 2/3 full.
  3. Bake at 350°F for 25 minutes or until golden brown. Serve warm.

Tips and Suggestions

Storage Know-How: Store leftover muffins in a freezer bag in the freezer for up to 6 months. Thaw at room temperature and gently reheat until warm.

Nutrition Bonus: Start your day right with this easy, low-fat muffin. The Grape-Nuts provide a good source of iron.


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