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Prep Time15 min
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Cook Time35 min
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Serving12
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.
Ingredients
Nutrition
- Daily Value*
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Calories243
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Total Fat12 g
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Saturated Fat2 g
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Carbohydrates31 g
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Dietary Fiber1 g
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Sugar11 g
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Protein6 g
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Cholesterol16 mg
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Sodium168 mg
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.
Conclusion
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.
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