Banana Crunch Muffins Wgrape Nuts Recipes

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BANANA CRUNCH MUFFINS (W/GRAPE NUTS)

We were recently in PA and I picked up a box of Grape Nuts Cereal at Wegmans. It was MUCH cheaper than back here at home! I have wanted to make muffins using Grape Nuts for a long time, and am glad I found this one on the kraftfoods.com website!

Provided by Shels

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9



Banana Crunch Muffins (w/grape Nuts) image

Steps:

  • Preheat oven to 350.
  • Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Beat the egg in a small bowl; stir in bananas, yogurt and vanilla.
  • Add to flour mixture; stirring until just moistened (batter will be lumpy; do not overmix!).
  • Stir in cereal.
  • Spoon batter into a 12-cup muffin tin that has been sprayed with cooking spray, filling each cup 2/3 full.
  • Bake in preheated oven for 25 minutes or until golden brown.
  • Serve warm.
  • NOTE: Muffins can be frozen for up to 6 months.
  • Just thaw at room temperature and reheat until warm.

1 1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 medium ripe bananas, mashed
1/2 cup plain yogurt
1/2 teaspoon vanilla
1 cup Post Grape-Nuts cereal

BANANA CRUNCH MUFFINS

Provided by Ina Garten

Time 45m

Yield 18 large muffins

Number Of Ingredients 15



Banana Crunch Muffins image

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.
  • Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

BANANA CRUNCH MUFFINS

I made these for the first time after my baby was born 9 months ago and let me tell you...I ate about the entire batch! They are so darn yummy...and moist! Everyone that has tasted them absolutely love them. I have played with the ingredients a bit, toasting the coconut, using granola with raisins and almonds in it, every time they turn out perfect. Whenever I make these, I always think that the batter is a good base for any type of muffin (without the bananas, etc) but I haven't tried it yet. I originally found this recipe from the Barefoot Contessa.

Provided by knobbyknee

Categories     Quick Breads

Time 40m

Yield 24 muffins, 18-24 serving(s)

Number Of Ingredients 15



Banana Crunch Muffins image

Steps:

  • Preheat the oven to 350 degrees F.
  • Line 24 large muffin cups with paper liners. Lightly grease the tops of your pans to make it easier to remove the muffins if they cook up over the top of pan.
  • Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend.
  • Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over mix.
  • Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each paper liner 3/4 full.
  • Top each muffin with dried banana chips, granola, or coconut, if desired.
  • Bake for 20 to 25 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Nutrition Facts : Calories 385.9, Fat 19.2, SaturatedFat 9.2, Cholesterol 55.4, Sodium 205.1, Carbohydrate 49.6, Fiber 2.2, Sugar 28.7, Protein 5.7

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 lb unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup banana, ripe and mashed (2 bananas)
1 cup banana, ripe and medium-diced (1 banana)
1 cup walnuts, small-diced
1 cup granola cereal
1 cup sweetened flaked coconut
granola cereal (optional) or shredded coconut (optional)

BANANA NUT CRUNCH MUFFINS

Banana muffins made with both fresh bananas and Banana Nut Crunch® cereal then topped with a crunchy sweet streusal topping. The recipe is from Post®

Provided by Debs Recipes

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13



Banana Nut Crunch Muffins image

Steps:

  • In a small bowl, combine flour, baking powder and salt.
  • In another bowl, whisk together egg, milk, brown sugar, and oil; add flour mixture; stir just until moistened (batter will be lumpy) then stir in cereal and banana.
  • Spoon batter into muffin tin that has been lightly sprayed with no-stick cooking spray or lined with paper muffin cups, filling each cup 2/3 full.
  • Combine remaining cereal, brown sugar, and cinnamon; drizzle melted butter over cereal mixture and stir until crumbly; sprinkle topping evenly over muffins.
  • Bake at 400° for 20 minutes or until golden-brown.

Nutrition Facts : Calories 179.4, Fat 6.3, SaturatedFat 1.6, Cholesterol 21.6, Sodium 177.9, Carbohydrate 28, Fiber 1.4, Sugar 10.6, Protein 3.2

1 1/4 cups flour
1 tablespoon baking powder
1/8 teaspoon salt
1 egg, slightly beaten
1/2 cup milk
1/3 cup packed brown sugar
3 tablespoons vegetable oil
1 1/2 cups post Banana Nut Crunch cereal
1 cup mashed ripe banana
1/2 cup post Banana Nut Crunch cereal, lightly crushed
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon melted butter

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