This article was published on October 1, 2019 and may be out of date. To maintain our historical record, The Cascade does not update or remove outdated articles.
The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.Â
I just figured out how to use an oven a few months ago and I made up this recipe within moments from ingredients I just had lying around the house. So if I can make these healthy, delicious muffins that are a perfect on-the-go breakfast, anyone can!
Ready in: 25 minutes. Makes: 12 muffins.
Ingredients:Â
- 3 bananas
- 250 ml (1 cup) granola mix (Vector brand preferred)
- 250 ml (1 cup) almond milk
- 1 egg
- Handful of dark chocolate chips
- 5 ml (1 tsp) of baking powder
- Optional: protein powder
Instructions:Â
- Preheat oven to 215 C (420 F).
- Mash bananas.
- Mix granola into mashed bananas.
- Add milk into banana mixture. If you are adding protein powder, mix it into the milk first.
- Crack the egg into the bananas and mix all the wet ingredients together.
- Mix in the baking powder and chocolate chips.
- Put the batter into a muffin tin to bake and pop in the oven for 15-20 minutes, until a toothpick comes out clean.
