When I found this recipe, I was intrigued by the fact that it used crushed graham crackers instead of flour. Since grahams are one of my favorite snacks, I figured that these muffins would be tasty. Just make sure that you fill the muffin cups pretty full (unless you want tea cakes) - the batter doesn't rise much.
Banana Graham Muffins
16 graham crackers (counted as full sheets), finely crushed (about 2 2/3 C.)
1/4 C. sugar
2 tsp. baking powder
1 C. milk
2 tabl. honey
2 fully ripe bananas, mashed
Heat oven to 400. Combine graham crumbs, sugar and baking powder until well blended. Mix all remaining ingredients in a separate bowl. Add graham mixture; stir just until moistened. Spoon into 12-15 paper-lined muffin cups. Bake 15-18 minutes or until toothpick comes out clean. Remove to wire rack; cool slightly.