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Banana Crunch Muffins
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Banana Crunch Muffins

40 Min(s)
15 Min(s) Prep
25 Min(s) Cook
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12 servings
Original recipe yields 12 servings
1-1/4 cups flour
1/2 cup sugar
1 tsp. CALUMET Baking Powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
2 medium ripe banana s, mashed
1/2 cup plain lowfat yogurt
1/2 tsp. vanilla
1 cup wheat and barley cereal nuggets
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Let's Make It
1
Heat oven to 350°F.
2
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. Spoon batter into muffin pan which has been sprayed with no stick cooking spray, filling each cup 2/3 full.
3
Bake 25 minutes or until golden brown. Serve warm.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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