Best Trail Mix Banana Bread Muffins Recipes

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.

BANANA TRAIL MIX BREAD

Steps:

• Preheat oven to 375°F. Grease a 9-inch by 5-inch loaf pan (see note below on how to make muffins).
• In a medium bowl, whisk together the flour, oats, baking powder, salt and cinnamon. Stir in 1/2 cup shredded coconut, then mix in the chopped ginger, dried fruit, pecans and dark chocolate.
• In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.*
• Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into your prepared loaf pan and sprinkle with the remaining 1/4 cup coconut. Top with a light sprinkle of turbinado (raw) sugar.
• Bake for until a toothpick inserted into the center comes out clean, about 50 minutes or longer. Let the bread cool in the pan before slicing. This bread is dense and not very easy to slice; I found that my sharp paring knife worked better than a serrated bread knife.

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.

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.