Banana Trail Mix Muffins

If you want to add more lacto ovo vegetarian recipes to your repertoire, Banana Trail Mix Muffins might be a recipe you should try. For 60 cents per serving, you get a morn meal that serves 12. One serving contains 179 calories, 3g of protein, and 10g of fat. This recipe is liked by 177 foodies and cooks. It is brought to you by Mountain Mama Cooks. A mixture of egg, whole wheat pastry flour, berry mix, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a not so awesome spoonacular score of 26%. If you like this recipe, you might also like recipes such as Trail Mix Muffins, Quickie Chocolate Banana Trail Mix, and Oatmeal and Chocolate Chip Trail Mix Vegan Muffins Oatmeal and Chocolate Chip Trail Mix Vegan Muffins.

Servings: 12

 

Ingredients:

1 1/4 teaspoons baking powder

1 cup mashed banana

1 1/4 cup Sahale Berry Macaroon Almond Mix, divided

1/2 cup coconut oil, melted

1 egg

2 tablespoons Greek yogurt

1/4 cup honey

zest of 1 lemon

1/4 teaspoon salt

1/2 cup spelt flour

1 teaspoon vanilla extract

3/4 cup whole wheat pastry flour

Equipment:

muffin tray

bowl

oven

frying pan

Cooking instruction summary:

Preheat oven to 350F degrees.Grease or line a standard 12-cup muffin tin with liners. (I greased mine with butter!)In a small bowl, combine whole wheat pastry flour, spelt flour, baking powder, and salt; set aside.In a large bowl combine lemon zest, melted coconut oil, mashed banana and honey. Mix until fully combined and then add egg, Greek yogurt, and vanilla extract. Stir in dry ingredients and mix just until incorporated. Fold in 1 cup of the trail mix. Divide the batter evenly into the greased pan. Using the extra quarter cup of trail mix, sprinkle it on top of the muffins.Bake in a preheated oven for 20 minutes or until muffins are cooked all the way through. Remove muffins from oven and let cool completely on baking rack.

 

Step by step:


1. Preheat oven to 350F degrees.Grease or line a standard 12-cup muffin tin with liners. (I greased mine with butter!)In a small bowl, combine whole wheat pastry flour, spelt flour, baking powder, and salt; set aside.In a large bowl combine lemon zest, melted coconut oil, mashed banana and honey.

2. Mix until fully combined and then add egg, Greek yogurt, and vanilla extract. Stir in dry ingredients and mix just until incorporated. Fold in 1 cup of the trail mix. Divide the batter evenly into the greased pan. Using the extra quarter cup of trail mix, sprinkle it on top of the muffins.

3. Bake in a preheated oven for 20 minutes or until muffins are cooked all the way through.

4. Remove muffins from oven and let cool completely on baking rack.


Nutrition Information:

Quickview
172k Calories
2g Protein
9g Total Fat
20g Carbs
1% Health Score
Limit These
Calories
172k
9%

Fat
9g
15%

  Saturated Fat
8g
50%

Carbohydrates
20g
7%

  Sugar
8g
10%

Cholesterol
13mg
5%

Sodium
55mg
2%

Get Enough Of These
Protein
2g
5%

Manganese
0.37mg
19%

Fiber
2g
9%

Selenium
6µg
9%

Phosphorus
70mg
7%

Vitamin B6
0.1mg
5%

Iron
0.71mg
4%

Potassium
136mg
4%

Magnesium
15mg
4%

Vitamin B1
0.05mg
3%

Vitamin B2
0.05mg
3%

Calcium
28mg
3%

Vitamin B3
0.56mg
3%

Vitamin K
2µg
3%

Vitamin C
2mg
3%

Copper
0.05mg
3%

Folate
9µg
2%

Zinc
0.31mg
2%

Vitamin B5
0.18mg
2%

Vitamin E
0.19mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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