We had some overripe bananas, so instead of going for a typical (and often boring) banana bread, I decided to improvise on Jane Brody's banana muffins. The recipe calls for using raisins and grape nuts as well as whole wheat flour and dry milk. Having neither raisins, dry milk (LOL), nor whole wheat flour, I added more grape nuts than recommended and used regular milk and all-purpose flour. I decided to sprinkle some cinnamon-sugar on top before baking them, which turned into a nice crunchy glaze. Really delicious, the grape nuts add a tasty and unique crunch.
