Peanut Butter-Banana Muffins

Southern Living
Freeze them up to one month; thaw in the refrigerator overnight, or defrost in the microwave.
Makes About 1 1/2 dozen


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2 cups shreds of wheat bran cereal
1 3/4 cups milk
1 1/2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 medium-size ripe banana, mashed
1/2 cup crunchy peanut butter
1/4 cup vegetable oil
1 large egg


Stir together cereal and milk; let stand 5 minutes.

Combine flour and next 3 ingredients in a large bowl; make a well in center of mixture.

Stir banana and next 3 ingredients into cereal mixture; add to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling two-thirds full. Sprinkle Streusel Topping evenly over batter.

Bake at 350° for 25 to 30 minutes. Remove from pans immediately, and cool on wire racks.

Created date

August 2003