Banana Graham Muffins

One of the reasons I often make muffins or quick breads is so that Mike can take breakfast on-the-go.  With this lastest muffin creation, I wanted to make something that Adam would love as well.  It definitely did not take me long to come up with this one.  It is no secret that toddlers love bananas and toddlers love graham crackers.  So why not put the two together in a muffin to create the ultimate toddler treat!

 

I must confess that Adam is not the only banana and graham cracker lover in this house ~ yours truly is a huge fan as well.  These muffins definitely did not disappoint!  The crushed graham crackers definitely add a tasty spin on an otherwise simple banana muffin recipe.  In fact, they ended up being a nice combination of the two flavors.  They were not overly graham cracker-y but also not like banana bread.  I added some cinnamon, which ended up very subtle in this recipe.  That amount could be doubled if you're looking for something cinnamony to go with your banana and graham.   

So did Adam love them?  He sure did!  In fact, we all did, and I hope you do too!

Banana Graham Muffins
Yields 12 muffins
1 cup crushed graham crackers
1 cup all purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ cup granulated sugar
3 medium overripe bananas, mashed (about 1 cup)
¼ cup buttermilk
1 egg, lightly beaten
¼ cup canola oil
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.  Line standard muffin tin with paper liners (or spray with cooking spray.  Set aside.
2. In a large bowl, combine the graham crackers, flour, baking powder, baking soda, cinnamon, salt and sugar. 
3. In a separate bowl, combined the mashed bananas, oil milk, egg anv vanilla.
4. Make a well in the center of the dry ingredients and add the wet ingredients, folding gently until combined (be careful not to over mix).
5. Divide batter evenly among muffin cups.  Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Adapted from Baking Vintage