You can make these super-moist Chocolate Chunk Banana Muffins even if there isn't a banana in the house. (You will need some banana-nut cereal though.)
What You Need
Original recipe yields 12 servings
1 cup flour
1 Tbsp. CALUMET Baking Powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
2-1/2 cups banana nut whole grain cereal flakes
1 cup milk
1/3 cup firmly packed light brown sugar
1/3 cup oil
2 oz. (1/2 of 4 oz. pkg.) BAKER'S Semi-Sweet Chocolate, chopped
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Let's Make It
Heat oven to 400°F.
Mix flour, baking powder, cinnamon and salt in large bowl. Combine cereal and milk in separate bowl; let stand 3 min. Stir in egg, brown sugar and oil. Add cereal mixture to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in chopped chocolate.
Spoon into greased or paper-lined muffin pan, filling each cup 2/3 full.
Bake 20 min. or until toothpick inserted in centers comes out clean.
Sprinkle with cinnamon sugar before baking.
How to Make Cinnamon Sugar
Stir 2 to 3 tsp. ground cinnamon into 1/2 cup granulated sugar. Place in a shaker bottle to sprinkle over your favorite muffins, coffee cakes, fruit, toast or cereal.
Cool muffins completely. Individually wrap each muffin in foil and freeze for up to 2 months.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.