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Crunchy Banana Muffins
Healthy muffins that are low in processed sugar and fat, high in protein and loaded with fruit.
1 cup all-purpose flour
2 cups whole wheat flour
1 cup sugar
2 tsps baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup milk
2 tsps vanilla extract
1 cup margarine, melted and cooled
2 <span class="measurestring" title="medium (7" to 7-7/8" long)">medium</span> ripe bananas, chopped
3 <span class="measurestring" title="medium (7" to 7-7/8" long)">medium</span> very ripe bananas, mashed
1 cup granola
1 cup whole almonds, lightly roasted and chopped
1 cup raisins
1/2 cup unpacked brown sugar
3 oz banana chips, crushed
In 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.
In a separate bowl, lightly beat the eggs. Mix in the milk, vanilla, and mashed bananas. Add this to the flour and margarine mixture.
One at a time, fold in the chopped bananas, granola, chopped nuts and dried fruit.
Preheat oven to 350° F (175° C). Line 24 muffin cups with paper liners.
Scoop 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.
Bake 25 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
Note: substitute the almonds and raisins for any kind of nuts or dried fruit you prefer (e.g. walnuts, pecans, cranberries, shredded coconut, apricots).
in 1 serving of Crunchy Banana Muffins.
, 57% carbs, 7% protein.
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