It’s been one of those typical busy and so-so weeks at our house after a holiday like Easter and Good Friday – detox time. We ate too much good food over the weekend and need lots of good ole healthy foods. I have been cooking and preparing simple dinners this week for the two of us– tuna salads, pita pepperoni pizzas, and fish tacos. Nothing too fancy, and nothing new to blog about it either. I did manage to bake up some tasty muffins to help kick start our days.
I love finding inspiration from other blogs that I follow, and the wheels started churning when I read Sing for Your Supper’s post about her banana bran muffins. I instantly craved banana bran muffins like a crazy person would and it didn’t hurt that I had a couple ripe bananas waiting to be eaten. However, I didn’t have bran cereal in the pantry, but had a box of Kashi Go-Lean Honey Almond Flax that could be substituted instead. You could easily substitute any other brand of cereal and pulverize it to flour for that extra boost of flavor. (Honey Nut Cheerios, Fiber One Bran, Honey Bunches of Oats, and more could make for some extra tasty muffins).
This is a great way to get a little boost from Kashi or any cereal – it’s very tender and moist on the inside, and crispy and crunchy on the outside. Yum!
Banana Kashi Muffins
Inspired by Sing for Your Supper
1 ¼ cups all-purpose flour
½ cup brown sugar
1 tablespoon honey
1 tablespoon baking powder
1/4 teaspoon salt
2 cups Kashi Go-Lean Honey Almond Flax cereal
1 ¼ cups milk
½ cup applesauce
1 teaspoon vegetable oil
2 ripe bananas, mashed
1 tablespoon flaxseed
turbinado sugar, for garnishment
Preheat the oven to 400 degrees. Prepare your muffin pans with cupcake liners or add cooking spray.
In a large bowl, stir together flour, sugar, baking powder and salt. Set aside.
In a small food processor, grind the cereal until flour-like. Add cereal into the bowl of the stand mixer bowl, and add the milk. Mix until combined. Add honey, egg, flaxseed, bananas and applesauce and beat until combined. Add flour mixture and mix until combined.
Scoop into muffin pans using a medium ice cream scooper (about ½ cup). Add a teaspoon of turbinado sugar to the top of the muffins.
Bake for 18 to 20 minutes, or until golden brown.
Yield: 18 muffins
Review: These were a hit with everyone at my office, and I didn’t tell anyone what I put in them. No one would have figured that I gave them something healthy to eat, who does that? (I DO!!!) The sweetness of the cereal paired with the healthy bananas gave all of us a hearty and healthy treat. Definitely, the perfect way to start our day.