Trail Mix Banana Bread Muffins
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
- 1 cup all-purpose flour (see cook's note)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup mashed overripe bananas (about 2 large bananas)
- 1/4 cup plain full-fat greek yogurt
- 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 3 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 cups trail mix, chopped
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.
