Banana Crunch Muffins

Hooray for Sunday football! I am so excited to have football back. Not only to watch my favorite team defend their title, but for the fantastic game day food. These may be a little weird as a pick for Sunday games, but I believe everyone will love them either way. Keep these to the side and let people pick through the wings and chips, then they can grab a little dessert. 

Along with mashed, you have diced bananas for a change in texture, and the crunch from the granola and nuts are fantastic. Use them as a game day dessert, or keep them on your counter to grab as breakfast-on-the-go. 

They may be a little high in calories, but they are a great meal replacement if you are counting calories. You get great nutrition from the bananas and nuts, plus you have a choice on what kind of granola you use; which will give little extra nutrition or less calories. The nutrition facts below are based on the ingredients and brands I used. 

Combine all of your dry ingredients. 

In another bowl mix together the melted butter, eggs, milk, and vanilla.

Create a well in the dry ingredients and pour in your wet.

Fold together until combined.

Gently mix in the mashed and diced bananas, granola, and nuts.

An ice cream scoop helps to easily measure out each muffin.

So flavorful, with great texture!

Banana Crunch Muffins
adapted from highaltitudebakes.com

Ingredients:
2 cups all-purpose flour
1 cup whole wheat flour
1 2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (8oz) unsalted butter, melted
2 eggs
3/4 cup non-fat milk
2 teaspoons vanilla extract
2 mashed very ripe bananas
1 diced ripe banana
1 cup chopped walnuts
1/2 cup granola

Directions:

1. Preheat oven to 350F. 
2. Combine flour, sugar, baking powder, and salt; when mixed create a well. In another bowl, whisk together the melted butter, eggs ,milk, and vanilla until smooth. Pour the butter mixture into well in dry ingredients and fold until almost combined. Add the bananas, walnuts, and granola; fold gently until just mixed.
3. Using an ice cream scoop, portion into paper-lined muffin cups, filling each cup to the top. Back for about 20 minutes until the centers are set and the muffins are a light golden brown along the edges. Cool slightly and remove from the pan. 

Serves 18 muffins

Nutrition: Calories 293, Fat 16g; Carbs 35g; Protein 5g; Cholesterol 47mg; Fiber 2g