Time: 35 min.
Complexity: easily
Servings: 12

Instead of adding chopped nuts to your muffin batter, try a store-bought trail mix found in the snack aisle. This recipe combines two popular school snacks to create super-crunchy and super-moist muffins perfect for snacking at school.

Ingredients:

• 1 cup premium flour
• 0.5 tsp of soda
• 0.5 tsp coarse salt
• 3/4 cup mashed overripe bananas (about 2 large bananas)
• 1/4 cup plain nonfat Greek yogurt
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 3 tablespoons of vegetable oil
• 1 tsp vanilla extract
• 1 large egg
• 2 cups mixed nuts and dried fruits

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, nuts, dried fruits, yogurt, bananas, eggs, brown sugar

We recommend

Preparation:

Step 1
• Preheat oven to 175°C. Line a metal muffin tin with paper cups.
Step 2
• In a medium bowl, combine the flour, baking soda, and salt. In a larger bowl, combine the bananas, yogurt, brown sugar, granulated sugar, oil, vanilla, and egg until smooth. Add the flour mixture to the banana mixture and gently whisk until smooth, scraping down the sides of the bowl as needed.
Step 3
• Add 1 cup of the nut and dried fruit mixture. Divide the batter evenly among the muffin cups. Sprinkle each muffin with 1 tablespoon of the remaining nut mixture. Bake until golden brown and a toothpick inserted into the muffin comes out clean, 16–18 minutes.
Step 4
• Let cool for 5 minutes before removing from the pan. Serve the muffins warm or at room temperature.
  
  Note
  
  If you are using a mixture with whole nuts, crush them lightly to create small pieces.

Votes: 1