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| Crunch-Top Banana Spice Muffins |
| Radio Personality, Mike Colameco, shared this recipe from the Colavita Archive with his listeners. The topping, made with potato chips, gives these muffins and interesting crunch. |
Ingredients:
1 cup sugar
1 egg
3 medium sized very ripe bananas
1/2 cup COLAVITA Extra Virgin Olive Oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup oatmeal
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup chopped walnuts, lightly toasted
Crunch Topping
1/2 cup finely crushed potato chips
1/4 cup chopped walnuts, lightly toasted
2 tablespoons brown sugar
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Preparation:
Preheat oven to 350 degrees F. Coat muffin tin (16 total cups) lightly with olive oil. In a blender or food processor, combine the sugar, egg, bananas, olive oil and vanilla; process until smooth. In a large mixing bowl combine the flour, oatmeal, baking soda, cinnamon, cardamom, ginger, cloves salt and 1/2 cup walnuts, stir until combined. Make hole in center; add banana mixture; stir only enough to moisten. Spoon into prepared pans.
Make the topping: In a small bowl, stir together the crushed potato chips, walnuts and brown sugar. Sprinkle over batter. Bake 20 minutes or until a tester when inserted into the middle comes out clean. Serve warm or at room temperature. Makes 16 muffins
Per Muffin: 250 Calories (41.2% from fat); 12g Fat (2g Sat, 6g Mono, 3g Poly); 4g Protein; 33g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 165mg Sodium. Food Exchanges: 1 Grain (Starch); 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.
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