A hearty loaf of banana bread is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature. The easy recipe, which doesn't require any special equipment – just a couple of bowls – was adapted from one originally developed by a 9-year old named Meghan Cwikla. With it, she won the junior division at the 1997 State Baking Contest at the Connecticut State Fair. Featured in: Heating Up The Ovens For The Country Fair.
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|Serving Size: 1 recipe (979g)|
|Recipe Makes: 1|
|Calories from Fat: 2256 (59%)|
|Amt Per Serving||% DV|
|Total Fat 250.6g||334 %|
|Saturated Fat 156.6g||783 %|
|Monounsaturated Fat 64.2g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 654mg||201 %|
|Sodium 57649.9mg||1988 %|
|Potassium 698.5mg||18 %|
|Total Carbohydrate 348.1g||102 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 334.6g|
|Protein 51.7g||74 %|
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Calories per serving: 3840
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