Banana crunch muffins--a healthy alternate

READY IN: 45mins
Recipe by Karyl Lee

This is an adaptation of a regular cookbook recipe for a banana bran muffin. I changed several things, writing it down as I made the changes. Customers loved them!

Top Review by Yola5700

I have been searching for a good low sugar, no wheat muffin recipe - and here it is!! I didn't have enough bananas, so added 1 cup of apple sauce as a substitute. I used no sugar Cornflakes (hard to find!) instead of chex. As well, I added chopped up prunes instead of raisins. Overall, a delicious and healthy recipe! Thanks!

Ingredients Nutrition

Directions

  1. Puree' the bananas and mix with the soymilk, crushed cereal, cane sugar,oil and raisins in one fairly large bowl.
  2. (If you use unsweetened cereal this will be very low sugar.) Let this all stand for 5 minutes while you oil or grease your pans, and sift the flour mixture.
  3. Sift flour, powder, soda, and salt together with spices.
  4. Combine dry with wet mixture, being sure there are no powdery spots.
  5. Fill the tins* mounding over top and add poppy seeds if desired.
  6. This is fluffy but not runny batter* (it needs to be for 12 LARGE muffins)* Set oven to 375F.
  7. Bake muffins for approximately 25 minutes, checking them with a toothpick.
  8. Let cool briefly in the pan.
  9. If refrigerated or frozen and individually wrapped,they will last a few weeks at a minimum, except for the eating habits of the consumers!

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