Breakfast Whole Wheat Banana Muffins
Breakfast Whole Wheat Banana Muffins recipe
Yield
12 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 1 | cup |
bananas
mashed |
|
| ¾ | cup |
milk
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | cup |
whole-wheat flour
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | tablespoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
eggs
|
|
| 237 | ml |
bananas
mashed |
|
| 177 | ml |
milk
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 79 | ml |
vegetable oil
|
|
| 355 | ml |
whole-wheat flour
|
|
| 473 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
cinnamon
ground |
|
Directions
Grease 12 large muffin cups or line with paper baking cups.
Combine egg, mashed banana, milk, brown sugar, and oil; stir in cereal; let stand to soften.
In a large bowl mix remaining ingredients, except cranberry sauce, stirring just to moisten.
Spoon batter into prepared muffins cups.
Bake in 400℉ (200℃) oven 20 to 25 minutes or until golden brown.
Cool on rack. Store in airtight container.
