Trail Mix Banana Bread Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 243
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 31
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 6
- Cholesterol
- 16
- Sodium
- 168
- Total: 35 min
- Active: 15 min
Ingredients
1 cup all-purpose flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup mashed overripe bananas (about 2 large bananas)
1/4 cup plain full-fat Greek yogurt
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 large egg
2 cups trail mix, chopped (See Cook’s Note)
Directions
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners.
- Whisk the flour, baking soda and salt in a medium bowl.
- 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.
- 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.