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Peanut Butter Banana Bran Muffins Recipe
|Whole wheat flour||1 Cup (16 tbs)|
|Bran cereal||1 Cup (16 tbs) (Not Flakes)|
|Baking powder||2 Teaspoon|
|Salad oil/Butter/margarine||1⁄2 Cup (8 tbs) (At Room Temperature)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Mashed ripe bananas||1 Cup (16 tbs) (About 2 Medium-Size)|
|Chunk style peanut butter||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3262 Calories from Fat 1680
% Daily Value*
Total Fat 193 g297.3%
Saturated Fat 21.2 g106.1%
Trans Fat 2 g
Cholesterol 434.3 mg
Sodium 2562.5 mg106.8%
Total Carbohydrates 345 g115%
Dietary Fiber 45.3 g181.3%
Sugars 137.7 g
Protein 71 g142.4%
Vitamin A 42.2% Vitamin C
Calcium 111.3% Iron 151.3%
*Based on a 2000 Calorie diet
In a large bowl, beat oil with sugar to blend.
Add eggs, bananas, and peanut butter and beat until well mixed; add milk.
Stir dry ingredients into liquids just until moistened.
Spoon batter equally into 12 greased or paper-lined 2 1/2-inch muffin cups.
Bake in a 350° oven until well browned, about 30 minutes; remove from pan.
If made ahead, let cool, then wrap airtight and hold at room temperature up until the next day; freeze to store longer (thaw wrapped).
To reheat, follow preceding directions.