Ingredients
-
2
-
1 3/4
-
1 1/2
-
3/4
-
1
-
1/4
-
1
-
1/2
-
1/4
-
1
-
-
1/2
-
1/2
-
1/4
-
2
Directions
Healthy Peanut Butter Banana Muffins, These muffins are a hit as a snack, or a light dessert Freeze them up to one month; thaw in the refrigerator overnight, or defrost in the microwave , Loved these! They are very filling and pretty good for you used natural peanut butter – next time I am going to try 1/2 wheat flour & splenda to make them a bit healthier I put the soaked bran in the food processor, with the PB and banana and other wet ingredients, worked great – nice texture I also used the suggestion of a sprinkle of mini choc chips on top instead of the topping, and it was perfect I froze some, and they tasted the same after thawing FYI They were much better after sitting overnight, I wasn’t too thrilled at first, but the next day they were great used Kelloggs All Bran , These were great muffins & I love the amount of fibre that goes in They rose into a good dome shape I also followed another review’s suggestion & put the milk & bran in the blender I added 1 teaspoon of cinnamon & choc chips – I skipped the topping as well Thanks for sharing
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Steps
|
1
Done
|
Stir Together Cereal and Milk; Let Stand 5 Minutes. |
|
2
Done
|
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. |
|
3
Done
|
Spoon Into Greased Muffin Pans, Filling Two-Thirds Full. |
|
4
Done
|
Sprinkle Streusel Topping Evenly Over Batter. |
|
5
Done
|
Bake at 350 For 25-30 Minutes. |
|
6
Done
|
Remove from Pans Immediately, and Cool on Wire Racks Topping: Combine Flour and Brown Sugar. |
|
7
Done
|
Cut Butter and Peanut Butter Into Flour Mixture With a Pastry Blender or Fork Until Mixture Resembles Small Peas. |
