Recipe by Sky Hostess
These are an adult healthy banana nut muffin, definitely not a kid friendly muffin. These are very dense. I found the original recipe on cooks.com but have changed it some to suit our tastes. We keep these in the freezer and then take a couple out and put them in the microwave for about 30 seconds to defrost. Sometimes for a little more sweetness I add some dried cranberries too!
Top Review by ladypit
I liked the end product of these, but had a few issues with them. I doubled the recipe and put the timer on for 20 minutes since that was the shortest time given and I figured that a doubled recipe would take longer. By the time the timer went off these were burned on top. Also, I used mini chocolate chips instead of the nuts and found that it was still not very sweet, without the chocolate chips I don't think my kids would have eaten them. That said, I really enjoyed the final product and would make these again, upping the sugar a bit and cooking for a shorter amount of time. Thanks so much for posting!!
- 3⁄4 cup self rising flour
- 1⁄2 cup whole wheat pastry flour
- 2 -3 ripe to over ripe bananas
- 1 cup Fiber One cereal, crushed (some large pieces are good)
- 1 teaspoon vanilla
- 2 tablespoons Splenda brown sugar blend
- 1 teaspoon cinnamon
- 1⁄4 cup applesauce
- 1 egg, beaten
- 1⁄2 cup skim milk
- 1⁄2 cup pecan pieces
Directions See How It's Made
- Heat oven to 425F degrees.
- In large mixing bowl place 1 cup Fiber One cereal and 1/2 cup milk. Mix in 2 to 3 pureed bananas and let stand 5 minutes.
- After 5 minutes add all ingredients except for flour. Mix well.
- Add flour and mix to even consistency.
- Bake in greased muffin tins for 20 to 25 minutes until tops are lightly browned.
- When done, loosen from muffin tin and let cool.