Banana Granola Muffins - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Meet Bacsi, previously of Artichoke Spread fame. He’s 94 pounds of love, and he’s a big fan of these Banana Granola Muffins. My mom kicks up the crunch in this recipe by folding in a cup of our family’s favorite granola from The Cottage in La Jolla, Calif
Ingredients
- 2 cups flour
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granola of choice
- 3 very ripe, darkly speckled, large bananas, mashed well (1 1/2 cups)
- 1/4 cup plain yogurt
- 2 large eggs beaten lightly
- 6 Tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 ºF.
- Grease muffin pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, sugar, baking soda and salt, then stir in the granola.
- In a separate bowl, combine the mashed bananas, plain yogurt, eggs, butter and vanilla.
- Delicately fold the wet banana mixture into the dry mixture, adding it in thirds until the wet and dry ingredients are just combined.
- Pour the batter into the prepared muffin pan and bake for 10-12 minutes, or until a toothpick inserted into a muffin comes out clean.
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