Banana Muffins Recipe
Ingredients
| All purpose flour | 3 Cup(16 tbs) | |
| 1 1/2 cups pecans, coarsely chopped | ||
| Oats | 1 Cup(16 tbs), uncooked | |
| Corn flakes | 1 Cup(16 tbs) | |
| Baking powder | 1 Tablespoon | |
| Baking soda | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ripe bananas | 4 Large, mashed | |
| Milk | 1 Cup(16 tbs) | |
| Honey | 1 Cup(16 tbs) | |
| Butter | 4 Tablespoon, melted | |
| Egg | 1 | |
Directions
In large mixing bowl, combine flour, pecans, oats, corn flakes, baking powder, baking soda and salt.
In medium mixing bowl, beat together bananas, milk, honey, butter and egg.
Add banana mixture to dry ingredients; stir until moistened.
Spoon batter into paper-lined muffin pans.
Convection Bake at 375°F for 13 to 16 minutes or until golden brown.
In medium mixing bowl, beat together bananas, milk, honey, butter and egg.
Add banana mixture to dry ingredients; stir until moistened.
Spoon batter into paper-lined muffin pans.
Convection Bake at 375°F for 13 to 16 minutes or until golden brown.
Chef
