About a month ago I partnered with Fiber One on a French Toast recipe. While I making the French Toast, I got some ideas of different recipe I could make with Fiber One. I mean getting extra fiber in your diet is always a good. There are so many benefits of fiber. It helps you live longer, lower cholesterol and helps control blood sugar to name a few.

So with really trying to focus on my health and create  some healthy recipes, I decided to play with my banana muffin recipes. I love banana muffins and adding that extra fiber into them was such a good idea. I cut back on the sugar in the muffins and added Fiber One cereal for extra fiber.

Don’t worry you can’t taste the fiber, it adds a nice little nutty flavor to the muffins. So don’t worry no one will know unless you tell them. They are that good.

So that’s the Dish from mu Kitchen to your Kitchen ????

Billie-Jo

Ingredients

• ½ cup unsalted butter room temperature
• ⅓ cup sugar
• ½ cup dark brown sugar
• 3 small or 2 large bananas
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 1 ¼ cups all purpose flour
• ½ crushed Fiber one cereal
• 1 tsp cinnamon
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup chocolate chips

Directions

1. Preheat the oven to 350. Line 1 muffin with liners and line 6 of a second muffin pan with liners or spray with cooking spray. Set aside. This recipe makes 18 medium muffins.
2. In a large mixing bowl, cream together the butter and sugars until light and fluffy, about 3 minutes. Make sure to scrape down the sides of the bowl.
3. Add the bananas and mix for about 2 minutes, making sure they are mostly incorporated.
4. Add eggs one at a time, beating for 30 seconds after each egg.
5. Add vanilla and mix until incorporated. 
6. Add the flour, cinnamon, baking soda, baking powder and salt, mix until almost combined.
7. Add in the sour cream and mix until combined.
8. Add in the crush up Fiber One cereal, mix until almost combined.
9. Fold in the chocolate chips.
10. Scoop batter into the prepared muffin tins. Bake for 5 minutes on 425 and then lower the temperature to 350 and bake for 12 minutes or until a toothpick comes out almost clean.
11. Muffins will stay fresh for 3 days or in the freezer for two months. 

Tips & Recommendations

You definitely want to use a smaller chocolate chip. Make sure to bake the muffins for 5 minutes on the higher temperature, this helps the muffins to rise.

Hey there!!

I’m Billie, a recipe creator, food photographer, a girl that just loves to be in the kitchen and a travel lover.

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