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Corn Flakes N' Banana Muffins Recipe
|All-purpose flour||1 1⁄4 Cup (20 tbs) (Around 300 milliliter)|
|Baking powder||1 Tablespoon (Around 15 milliliter)|
|Salt||1⁄2 Teaspoon (Around 2 milliliter)|
|Cinnamon||1⁄2 Teaspoon (Around 2 milliliter)|
|Ground nutmeg||1⁄4 Teaspoon (Around 1 milliliter)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs) (Around 125 milliliter)|
|Lightly crushed corn flakes||2 Cup (32 tbs) (Around 500 milliliter)|
|Milk||1⁄3 Cup (5.33 tbs) (Around 75 milliliter)|
|Ripe bananas||3 Medium|
Serving size: Complete recipe
Calories 3249 Calories from Fat 92
% Daily Value*
Total Fat 10 g16%
Saturated Fat 3.9 g19.3%
Trans Fat 0 g
Cholesterol 219 mg73%
Sodium 5983.5 mg249.3%
Total Carbohydrates 752 g250.8%
Dietary Fiber 32.1 g128.4%
Sugars 188.4 g
Protein 65 g130.7%
Vitamin A 195% Vitamin C 228.3%
Calcium 137.6% Iron 885.6%
*Based on a 2000 Calorie diet
In a large bowl, combine egg, milk and oil.
Stir in banana.
Add flour mixture and stir just until blended.
Spoon batter into prepared muffin tin, filling cups to the top.
Bake in preheated oven at 375ºF/190ºC for 20 to 25 minutes or until lightly brown.
HINT: Freeze ripe bananas for later use.
Peel them and wrap in plastic wrap.
Store them in freezer bags.