Food Network Kitchen's Trail Mix Banana Bread Muffins.
Recipe courtesy of Dana Beninati for Food Network Kitchen

Trail Mix Banana Bread Muffins

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 12 muffins
Instead of folding chopped nuts into your banana bread, try trail mix. In this mashup recipe, we combine two of our school-year favorites into one irresistible treat. Plain trail mix works well here, but we love those that include dried banana chips, rainbow chocolate candies or soft coconut flakes.



  1. Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
  2. Whisk the flour, baking soda and salt in a medium bowl.
  3. Whisk the bananas, yogurt, brown sugar, granulated sugar, oil, vanilla and egg in a large bowl until lightened and smooth. Add the flour mixture to the banana mixture and gently whisk until combined, scraping with a rubber spatula as needed. Fold in 1 cup of the trail mix. Divide the batter evenly into the muffin pan. Top each muffin with a heaping tablespoon of the remaining trail mix.
  4. Bake until golden brown and a toothpick inserted comes out clean, 16 to 18 minutes. Allow to cool 5 minutes before removing from pan. Serve warm or at room temperature.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) If using a trail mix with whole nuts, chop slightly to ensure that everything is bite-sized.