Peanut Butter Banana Bran Muffins Recipe
Ingredients
| 1 cup whole-wheat flour | ||
| Bran cereal flakes | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1/2 cup salad oil, or butter or margarine at room temperature | ||
| Firmly packed light brown sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 Large | |
| Ripe bananas | 1 Cup (16 tbs), mashed | |
| 1/2 cup chunk-style peanut butter | ||
| Milk | 1/2 Cup (16 tbs) | |
Directions
In a small bowl, mix together flour, bran cereal, baking powder, and salt.
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.
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.
Chef
