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Crunchy Banana Muffins

Crunchy Banana Muffins

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Pillsbury Kitchens

Updated Dec 7, 2010

Bake-Off® Contest 40, 2002

Lorraine Doe
Manlius, New York

Crunchy Banana Muffins

Crunchy Banana Muffins

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Prep Time 15 min
Total 60 min
Ingredients 12
Servings 8

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Ingredients

1 (14-oz.) pkg. Pillsbury™ Banana Quick Bread & Muffin Mix
1 cup milk
1/2 cup butter or unsalted butter, melted, cooled
2 teaspoons vanilla
2 eggs
1/2 cup finely chopped walnuts
1/2 cup low-fat granola cereal
1/2 cup coconut
1/4 cup quick-cooking rolled oats
2 tablespoons wheat germ, if desired
1 small banana, diced (about 1/2 cup)
2 tablespoons coarse sugar

Instructions

Step
1

Heat oven to 375°F. Line 8 jumbo muffin cups with paper baking cups or spray with nonstick cooking spray. In large bowl, combine quick bread mix, milk, butter, vanilla and eggs; stir 50 to 75 strokes with spoon until mix is moistened.
Step
2

Add all remaining ingredients except coarse sugar; mix well. Divide batter evenly into paper-lined muffin cups. Sprinkle batter in each cup with coarse sugar.
Step
3

Bake at 375°F. for 22 to 32 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes. Remove from muffin cups. Cool 10 minutes. Serve warm or cool.

Nutrition

460 Calories

22g Total Fat

8g Protein

58g Total Carbohydrate

30g Sugars

Nutrition Facts

Serving Size: 1 Muffin

Calories: 460

Calories from Fat: 200

Total Fat: 22g; 34%

Saturated Fat: 11g; 55%

Cholesterol: 85mg; 28%

Sodium: 460mg; 19%

Total Carbohydrate: 58g; 19%

Dietary Fiber: 3g; 12%

Sugars: 30g

Protein: 8g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 2%; 2%

Calcium: 8%; 8%

Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 1 1/2 Fruit; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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