2 oiled or foil-lined muffin tins.
Bake for 20
ahrenheit . Grease or spray your muffin pan if you are not
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Mix in the eggs, milk, vanilla, and butter. Fold in mashed bananas, chopped banana, granola, walnuts, and coconut. Scoop into the prepared muffin cups. Sprinkle with banana chips.
Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
cup plus 3 tablespoons granola and next four ingredients in
Preheat oven to 375\u00b0F.
In a large bowl of electric mixer, cream shortening and sugar at medium speed. Add egg, vanilla and banana and beat until well blended.
Stir together flour, cinnamon and salt and add to creamed mixture, mixing just until blended.
Stir in granola.
Drop by tablespoonfuls onto a greased cookie sheet about 2 inches apart. Bake 12 minutes. Cool on a wire rack. Makes about 4 dozen.
Preheat oven to 325\u00b0F. Line an 8x4 inch loaf pan with parchment paper.
In a blender, puree banana, sugar, honey, oil, vanilla and egg. Gradually add flour. Transfer to a large bowl and mix in Brazil nuts, oatmeal and 1/2 tsp salt until combined. Transfer to prepared pan and bake for 20 mins, until lightly browned.
While still warm, cut into 10 pieces. Let cool completely before removing from pan.
Preheat oven to 350.
Whisk together the first 5 ingredients in a large bowl to blend.
Stir both flours and sugar in medium bowl until no sugar lumps remain.
Mix in granola, baking powder, nutmeg and salt.
Add pear; toss to coat.
Stir flour mixture into egg mixture until blended
Divide among 10 muffin cups.
Bake until golden brown and tester inserted into center comes out clean (about 20 minutes).
00b0F. Grease a 12-cup muffin pan.
Sift the flour
Stir to mix.
Pour into small, paper-lined muffin tins.
Bake for 15 minutes at 400\u00b0.
Makes 2 muffins.
Mix dry muffin mix and wheat bran. Stir in applesauce, milk and banana. Spray muffin tins with Pam and spoon in batter. Bake as directed on muffin mix box. Yield: 1 dozen muffins.
Preheat oven 350 degrees Fahrenheit.
Lightly coat 12 muffin cups with cooking spray.
Grind flaxseed for 1/2 cup.
Grate the zucchini coarsely.
Mix together flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon.
Add zucchini and banana and stir until combined.
Mix milk, egg and vanilla and add to mixture. Do not overmix.
Bake 20 to 25 minutes.
Cool on rack before removing from muffin pans.
Preheat oven to 400 degrees. Lightly spray 12 cup muffin tin.
In a large bowl combine flours, wheat germ, brown sugar, baking powder, salt, cinnamon and nutmeg, stirring well.
In a small bowl mash banana and add remaining ingredients except blueberries. Whisk until well blended. Make a well in the center of the flour mixture.
Pour the banana mixture into the well and stir just till moist. Mixture will be lumpy.
Gently fold in blueberries.
Pour batter into muffin tins and bake for 15 minutes or until toothpick comes out clean.
Grease 2 cookie sheets.
In a large bowl, cream the butter and sugar with an electric mixer at medium speed.
Add the egg, vanilla and bananas, beating until well blended.
Add the flour, cinnamon, baking soda and salt and mix until blended.
Stir in the granola.
Drop by the tablespoon onto the prepared cookie sheets, spacing about 2 inches apart.
Bake in a 375\u00b0 oven for 12 minutes. Cool on a wire rack.
Makes about 4 dozen.
owder, baking soda, salt, and granola; stir to combine, In another
Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.
eat and stir in the banana, sugar and salt. Mix in
Preheat oven to 400\u00b0.
Grease muffin pans or use paper baking cups.
Blend, batter will be slightly lumpy.
Fill muffin cups 1/2 full.
Bake 13 to 15 minutes or until golden brown.
Preheat oven to 350 degrees F.
Stir together oats, muffin mix, flour, soda and salt; Set aside.
In a separate bowl, beat together butter and brown sugar. Beat in egg and vanilla. Stir in muffin mix mixture.
Drop by rounded teaspoonfuls onto non-stick or lined cookie sheets and bake for 10-12 minutes or until cookies are golden. Let cool slightly and remove from cookie sheet.
Makes about 16 cookies.
Stir together muffin mix, flour, and brown sugar.
Add cooled butter.
Stir just until soft dough forms (add milk if necessary here).
Stick in the fridge/freezer if too sticky to work with for a while.
Turn dough onto lightly floured surface.
Roll to 1/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass.
Place 2 in apart on cookie sheets.
Bake at 350 F for 9-10 min or till cookies begin to brown.
Cool on wire rack.
Frost when cool if desired!
Take the peel off the banana. Put it in the blender.
Push the high button.
Add the ice cream and the ice cubes.
Push the high button again.
Pour the smoothie into a long glass.
Makes one yummy drink.