Serves 12
129 cal · 38 min
Wild Rice Muffins
Recipe GLPRb60589a314cb11
These wholesome muffins combine the nuttiness of cooked wild rice with warm cinnamon spices, mashed banana, and applesauce for natural sweetness and moisture. Studded with walnuts for extra texture and nutrition, these make a satisfying breakfast or snack option.
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Ingredients
Cooking spray
1 1/2 cups bakery mix
1/4 cup sugar
2 teaspoons ground cinnamon
2 ripe bananas, mashed
3/4 cup milk
1/4 cup applesauce
1 cup cooked wild rice
1/2 cup chopped walnuts (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 400°F. Lightly coat a 12-cup muffin pan with cooking spray to prevent sticking.
In a medium mixing bowl, whisk together the bakery mix, sugar, and ground cinnamon until well combined.
In a separate bowl, combine the mashed bananas, milk, and applesauce, stirring until smooth.
Pour the wet banana mixture into the dry ingredients and gently stir until just combined. Do not overmix; some lumps are fine.
Carefully fold the cooked wild rice and chopped walnuts into the batter until evenly distributed.
Divide the batter evenly among the muffin cups, filling each about three-quarters full with roughly 1/4 cup of batter.
Bake in the preheated 400°F oven for 20 to 25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.
