Banana Graham Cracker Muffins

• FOR THE MUFFINS:
• 1-1/4 cup Whole Wheat Pastry Flour
• 1/2 cups Low Fat Graham Cracker Crumbs
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Kosher Salt
• 1 teaspoon Cinnamon
• 1/8 teaspoons Nutmeg
• 2 Ripe Bananas, Peeled
• 1/3 cups Honey
• 1/4 cups Plain, Non-fat Greek Yogurt
• 1/2 cups Low-fat Buttermilk
• 1 Egg
• 1 teaspoon Vanilla Extract
• FOR THE GRAHAM CRACKER CRUMB TOPPING
• 1/4 cups Low Fat Graham Cracker Crumbs
• 2 Tablespoons Whole Wheat Pastry Flour
• 2 Tablespoons Brown Sugar, Packed
• 1/2 teaspoons Cinnamon
• 1 Tablespoon Butter, Melted

1. For the muffins:
2. Preheat oven to 400 F and line standard size muffin tin(s) with liners. Recipe makes roughly 14 muffins so you may need two pans. Spray the liners lightly with cooking spray.
3. In a large bowl whisk together the flour, graham cracker crumbs, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl mash the 2 bananas. To the mashed bananas whisk in the honey, Greek yogurt, buttermilk, egg, and vanilla. Pour the wet ingredients into the dry and fold together with a rubber spatula just until combined, being careful not to over mix.
5. Fill the muffin cups with the batter until they are about 3/4 of the way full.
6. For the graham cracker crumb topping:
7. In a small bowl whisk together the graham cracker crumbs, flour, brown sugar, and cinnamon. Pour the melted butter into the dry mixture and stir together with a spatula until they come together and are completely covered with the butter. Sprinkle about a teaspoon or so of the crumbs on top of the filled muffin cups.
8. Bake the muffins on the middle rack of a 400 F oven for 14-16 minutes or until a toothpick inserted in the center of the muffin comes out clean. Remove from oven and cool the muffins on a wire rack.
9. Serve the muffins once they have cooled slightly or store them in an airtight container for 2-3 days.
10. Notes: If you don't plan on eating the muffins all that day, store them in an airtight container for 2-3 days. You can also wrap the muffins individually in plastic wrap and then store them in a freezer bag in the freezer until you are ready to eat.
11. This muffin recipe was slightly adapted from Tutti Dolci.

muffins, whole wheat pastry flour, low fat, baking powder, baking soda, kosher salt, cinnamon, nutmeg, bananas, honey, ubc, buttermilk, egg, vanilla, graham cracker crumb, ubc, whole wheat pastry flour, brown sugar, cinnamon, butter

Taken from tastykitchen.com/recipes/breads/banana-graham-cracker-muffins/ (may not work)