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Home » Recipes » Banana Crunch Muffins with Blackberries
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Banana Crunch Muffins with Blackberries

Contributed by: Linda Langley

A winning contestant in the 2004 Summer Loaf Bread Baking Contest. Soy Free.

Directions

Step 1

Preheat oven to 350°F.

Step 2

Sift flour, sugar, baking powder, baking soda and salt together. Add melted butter and blend.

Step 3

In a separate bowl combine eggs, milk, vanilla and mashed bananas. Add the egg mixture to the flour mixture. Scrape bowl and blend well. Don't over mix.

Step 4

Fold in diced bananas, walnuts, granola, coconut and blackberries. Spoon into liners filling to the top. Top each muffin with granola.

Bake 25-30 minutes.

Makes 2 dozen muffins.
Banana Crunch Muffins with Blackberries

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 24

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Products Used in this Recipe

Unbleached White Flour
 Flours & Meals
Unbleached White Flour
View Details »
Walnut Halves
 Baking Aids
Walnut Halves
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Natural
Granola
Natural "No Fat Added" Granola
View Details »
Shredded Coconut
 Baking Aids
Shredded Coconut
View Details »
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Nutritional Information

Serving Size: 1 Muffin (89g)
Recipe Yield: 24 		Amount Per
Serving 		% Daily
Value
Calories 290  
Calories from Fat 130  
Total Fat 14g 22%
Saturated Fat 7g 35%
Trans Fat 0g %
Cholesterol 35mg 12%
Sodium 160mg 7%
Potassium 105mg 3%
Total Carbohydrate 38g 13%
Dietary Fiber 2g 8%
Sugars 21g 0%
Protein 4g 0%
Phosphorus 37.61g 4%
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.