Prep Time 15m
Cook Time 25m
Ready Time 45m
Yield 8 muffins

  • Crisco® Original No-Stick Cooking Spray
  • 1 (14 oz.) package Pillsbury™ Banana Flavored Quick Bread & Muffin Mix
  • 1 cup milk
  • 1/2 cup butter or unsalted butter, melted, cooled
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup finely chopped walnuts
  • 1/2 cup lowfat granola cereal
  • 1/2 cup shredded coconut
  • 1/4 cup quick-cooking rolled oats
  • 2 tablespoons wheat germ
  • 1 small (about 1/2 cup) banana, diced
  • 2 tablespoons coarse sugar
Preparation Directions
  • Step 1Heat oven to 375°F. Line 8 jumbo muffin cups with paper baking cups or spray with no-stick cooking spray. Combine quick bread mix, milk, butter, vanilla and eggs in large bowl; stir 50 to 75 strokes with spoon until mix is moistened.
  • Step 2Add all remaining ingredients except coarse sugar; mix well. Divide batter evenly into paper-lined muffin cups. Sprinkle batter in each cup with coarse sugar.
  • Step 3Bake 22 to 32 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes. Remove from muffin cups. Cool 10 minutes. Serve warm or cool.
High Altitude: (Above 3500 Ft.)
  • Step 1Add 2 tablespoons flour to dry quick bread mix. Bake as directed above.
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