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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I took Elise's already fantastic recipe (which I highly reccommend!) and made the batter entirely whole wheat and slightly lighter on the fat so that I could get away with adding a full cup and delicious trail mix! Ingredients:
4 large, over-ripe bananas, mashed |
1/3 cup soft low-fat margarine (i used becel light) |
2/3 cup demerara sugar |
1 egg, beaten |
1 tbsp vanilla |
1 tsp maple extract |
1 tsp baking powder |
1/4 tsp baking soda |
pinch salt |
1 1/2 cups whole wheat flour |
1 cup trail mix (mine had cranberries, golden raisins, cashews, peanuts, sunflower seeds and pumpkin seeds) |
Directions:
1. Preheat the oven to 350°F and grease a muffin tin.
2. In a large bowl, mix bananas, margarine, sugar, egg, vanilla and maple extract until well blended.
3. In another bowl whisk together baking powder, baking soda, salt and flour.
4. Add to the wet mixture, mixing until it is just incorporated. Fold in the trail mix.
5. Bake for 28 minutes, remove immediately from tin and cool on a rack.
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