ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peanut Butter-Banana Muffins

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


  • 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
  • Streusel Topping

How to Make It

  1. Stir together cereal and milk; let stand 5 minutes.

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

  3. 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.

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