Banana Muffins with a Crunch
This is a banana muffin with a crunch, with walnuts, granola, and coconut. Very tasty!
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
Step: 2
In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
Step: 3
Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
NUTRITION FACT
Per Serving: 306 calories; protein 4.5g; carbohydrates 38.2g; fat 15.9g; cholesterol 36.4mg; sodium 246.2mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.
