Banana Crunch Muffins (w/grape Nuts)

Total Time
40mins
Prep 15 mins
Cook 25 mins

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!

Ingredients Nutrition

Directions

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

4 5

This is a dense, heavy muffin, so if you are looking for something light and fluffy, this one is not for you. But, I made them with the expectation they would be as such and really enjoyed them. My husband's favorite cereal is Grape Nuts, and he enjoyed them as well. A previous reviewer added a cup of nuts, but, although I love nuts, I wouldn't consider adding them to these muffins as that would make them far too heavy to bake accurately. The only yogurt I had was fat-free (vanilla) and I was afraid the recipe wouldn't benefit from using the fat-free version, so I decided to use 1/4 cup yogurt and 1/4 cup canola oil. That is the only change I made, except I only ended up with 10 muffins (which I baked for right at 30 minutes). Thanks for sharing the recipe!

1 5

I really hate to write reviews like this, but these hockey pucks were terrible! We made them exactly per the recipe, except for adding a cup of chopped walnuts. They didn't taste too bad, but they weren't wonderful either. We cooked them as specified, and after 25 minutes, they were golden brown, and heavy, and gooey in the middle. We cooked them for another 15 minutes, and they were darker brown, still heavy as bricks, but only slighly gooey in the center. My wife and I have discussed ways of trying to salvage this recipe, but we decided that it couldn't be done and wasn't worth the effort to try to do so. Ther are too many good recipes out there to mess with this one.