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Banana Crunch Muffins

By //  by Candace Sampson

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These Banana Crunch Muffins are a favourite of mine because I like a little crunch in my muffins. Plus they have just a hint of cinnamon in them. These are delicious warm, but also freeze beautifully. Wrap these Banana Crunch Muffins individually for snacks or school lunches.

banana crunch muffins

Banana Crunch Muffins

2 cups all-purpose flour

2 tsps baking powder

1/2 tsp ground cinnamon

1/2 tsp salt

3/4 cup light brown sugar

1/2 cup unsalted butter, melted

2 eggs

3 medium very ripe bananas, mashed

1 tsp vanilla extract

3/4 cup low-fat granola

Preheat oven to 350F. Line a 12 standard muffin tray with paper liners.

In a large bowl whisk together flour, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients; set aside. In a medium-size bowl, combine the eggs, light-brown sugar and melted butter. Whisk until smooth. Add mashed banana and vanilla. Pour banana mixture into well in dry ingredients; stir until just moist.

Divide batter evenly in muffin tray. Sprinkle granola over muffins and gently press into batter. Bake for 20 – 25 minutes or until toothpick inserted comes out clean. Let cool in tray 5 minutes then remove to cooling rack.

 

 

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Filed Under: Breakfast, Food & Drink, Recipes, Snacks, Uncategorized

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Comments

  1. melissa

    October 26, 2014 at 5:11 pm

    How many eggs?

  2. Candace Derickx

    October 26, 2014 at 5:18 pm

    Oh dear lord, how did I miss that?!! 2 large eggs Melissa. Thanks for pointing it out. I’ll add it to recipe right now.

  3. melissa

    October 26, 2014 at 5:30 pm

    Thank you so much! I am making these as we speak! 🙂

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