Trail Mix Banana Bread Muffins Food

HEALTHY BANANA BREAD MUFFINS

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a 12-cup muffin pan with paper liners. Whisk together the whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
• Whisk together the coconut oil, brown sugar, maple syrup, vanilla and egg whites in a separate medium bowl until well combined. Stir in the mashed banana. Add the dry ingredients to the wet and stir until combined. Stir in the chopped walnuts if using.
• Fill the lined muffin cups about three-quarters of the way with the batter (a generous 1/4 cup in each; see Cook's Note). Bake on the center rack until a cake tester or toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Let cool 10 minutes, then remove the muffins to a wire rack to cool completely.

BANANA SPLIT TRAIL MIX

Steps:

• Combine the cone pieces, banana chips, chocolate covered caramels, dried cherries, yogurt-covered cranberries, nonpareils and peanuts in a small bowl. Store in an airtight container.

BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 425 degrees F.
• Lightly brush a 12-muffin tin with butter and set aside.
• Whisk the flour, baking soda, brown sugar, and cinnamon together in a medium bowl; set aside.
• Whisk the banana, oil, milk, eggs, salt, and vanilla in a large measuring cup with a spout or another bowl.
• Make a small well in the center of the dry ingredients. Pour wet ingredients into the center; then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will come out dense. Gently stir in the nuts. Divide the batter evenly into the muffin tin.
• Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

TRAIL MIX MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Mix together flour, baking soda, salt and sugar in a mixing bowl.
• In a separate bowl, whisk the milk, oil, egg and vanilla together until the egg is beaten well.
• Pour the liquid into the flour mixture and stir just enough to combine (it's important not over mix muffins). The batter will be thicker than typical muffin batter, but that's ok. It's also okay if it's a little bit lumpy.
• Stir in the trail mix.
• Spoon the batter into a greased muffin tin, filling the cups most of the way and bake for 25 minutes.
• Turn out the muffins onto a clean kitchen town and let cool for a few minutes before serving.

BANANA-TRAIL MIX MUFFINS

Steps:

• Heat oven to 350°F Line 14 muffin cups with paper liners. Combine flour, sugar, baking powder, salt and baking soda in large bowl.
• Combine bananas, butter and eggs in medium bowl. Beat into dry ingredients at medium speed until combined. Stir in trail mix until well-blended. Spoon into muffin cups.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks.
• Tip: If trail mix has no chocolate in it, use 1 cup trail mix and 1/2 cup chocolate chips.

MUFFIN TRAIL MIX

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Cube the muffin and spread the cubes on the lined baking sheet. Toast in the oven for 20 minutes. Let cool completely.
• Combine the berries, trail mix and baking chips in a large bowl. Add the toasted muffin cubes and gently mix. Store in large hermetic glass jars or in large resealable plastic bags.

TRAIL MIX MUFFINS

Steps:

• In a large bowl, combine the flour, cereal, brown sugar, baking powder and salt. In another bowl, beat the eggs, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the chips, peanuts, raisins and apricots., Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.