Banana Crunch Muffins

Banana Crunch Muffins

Our Banana Crunch Muffins are jam packed with real fruit flavor. But it is our homemade granola, walnuts and coconut that give it that tempting crunchy goodness.

We always seem to have bananas hanging around in various stages of ripeness. When they’re almost blackened, but still somewhat firm, it is the perfect time to make this brunch favorite. Topped with a crunchy simple granola and packed with tasty, healthy goodies like coconut and fruit, our Banana Crunch Muffins are a portable treat perfect for the kiddies to grab on their way out the door so they still get a bit of breakfast, even if they are running a little behind schedule.

PREP: 20 minutes
COOK: 25 minutes

INGREDIENTS

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1/2 pound unsalted butter, melted and cooled
  • 2 large eggs
  • 3/4 cup skim milk
  • 2 teaspoons pure vanilla extract
  • 1 cup mashed ripe bananas (2 bananas)
  • 1 cup medium-diced ripe bananas (1 banana)
  • 1 cup small-diced walnuts
  • 1 cup simple granola
  • 1 cup sweetened shredded coconut
  • Dried banana chips, granola, or shredded coconut (optional)

DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Linen 18 large muffin cups with silicone muffin cups (or paper liners if you prefer). Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla and mashed bananas; add mixture to the flour-and-butter mixture. Scrape the bowl and blend well. Don’t overmix.
  3. Fold the diced bananas, walnuts, simple granola, and coconut into the batter. Spoon the batter into the muffin cups (or paper liners), filling each one to the top. Top each muffin with remaining granola, banana chips or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

YIELDS: 18 large muffins

© 2011 Jadeworks Entertainment

Simple Granola

Simple Granola

Perfect as a stand-alone cereal, our Simple Granola is also great as a topping for your favorite snack or dessert.

This basic granola recipe is lightly sweetened with honey and contains heart-healthy oats, almonds and flax seed. Our recipe makes just enough cereal to pour on top of ice cream, yogurt, or our Banana Crunch Muffins.

PREP: 5 minutes
COOK: 15 minutes

INGREDIENTS

  • 1 cup old-fashioned rolled oats
  • 1/2 cup shredded unsweetened coconut
  • 1/4 cup sliced almonds
  • 1/4 cup flax seed or wheat germ
  • 2 tablespoons olive oil
  • 1/4 cup honey

DIRECTIONS

  1. Preheat oven to 300°F.
  2. Mix oats, coconut, almonds, flax seed, oil and honey in a bowl. Pour mixture onto an ungreased cookie sheet and bake for 15 minutes or until golden brown.
  3. Allow to granola to cool. Store in an air-tight container at room temperature.

YIELDS: 1½ cups

© 2011 Jadeworks Entertainment

Breakfast Week: No-Bake Granola Bars

No-Bake Granola Bars

Our no-bake granola bars are great for breakfast on the go or as an after-school snack.

Sometimes, when we’re in the mood for cereal, we don’t have the time to eat it in the traditional manner. That’s when this super-quick recipe comes in handy. Not only does it satisfy cereal cravings with a blend of oatmeal and Rice Krispies®, but it is also hearty and the combination of peanuts and peanut butter delivers tons of protein to start the day off right. This recipe is so easy, it is perfect to prepare with the kiddies too!

PREP: 5 minutes + cooling time
COOK: 5 minutes

INGREDIENTS
  • 2 1/2 cups Rice Krispies® toasted rice cereal
  • 2 1/2 cups uncooked old-fashioned rolled oats
  • 1/2 cup peanuts
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup light corn syrup
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup milk chocolate morsels
DIRECTIONS
  1. Combine first 3 ingredients in a large bowl; set aside.
  2. Bring brown sugar and syrup to a boil in a small saucepan over medium-high heat, stirring constantly; remove from heat. Stir in peanut butter and vanilla until blended.
  3. Pour peanut butter mixture over cereal mixture, stirring until coated; let stand 10 minutes. Stir in chocolate morsels. Lightly grease a 13- x 9-inch pan with non-stick cooking spray, then press mixture into it; cool in pan on a wire rack. Cut into bars.

YIELDS: 4 1/2 dozen

© 2011 Jadeworks Entertainment.