Banana Multigrain Streusel Muffins

By á-29897

172 kcal cal.;
7 g Fat, total;
12 mg chol.;
1 g sat. fat;
24 g carb.;
4 g Monosaturated fat;
2 g Polyunsaturated fat;
3 g fiber;
11 g sugar;
4 g pro.;
71 mg calcium;
1 mg iron;
16 µg Folate;
0 µg Cobalamin (Vit. B12);
143 mg sodium;
1 mg Niacin;
0 mg Pyridoxine (Vit. B6);
0 mg Riboflavin;
49 IU vit. A;
1 mg vit. C;
0 mg Thiamin;
151 mg Potassium
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Nonstick cooking spray
• 1/4 cup canola oil
• 1/4 cup reduced-fat creamy peanut butter
• 1/2 cup packed brown sugar
• 1 egg
• 1 cup whole bran cereal
• 1 cup mashed very ripe bananas (about 3 medium)
• 1/4 cup light sour cream
• 1 tablespoon vanilla
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 tablespoons flaxseed meal
• 2 teaspoons baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup buttermilk or sour milk
• 1 recipe Streusel Crunch Topping
• 1/4 cup all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons canola oil
• Directions
• 1 .In a large bowl combine flour, oats, brown sugar, and cinnamon. Add oil, stirring until combined.

Details

Preparation time 25mins
Cooking time 45mins
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 375 degrees F. Line twenty to twenty-two 2-1/2-inch muffin cups with paper bake cups. Lightly coat bake cups with cooking spray. (Or coat muffin cups with cooking spray.) Set aside. In a large bowl combine oil and peanut butter. Beat with an electric mixer on medium speed for 30 seconds. Add brown sugar, beating until combined. Add egg, cereal, bananas, sour cream, and vanilla; beat just until combined. Set aside. In a medium bowl combine all-purpose flour, whole wheat flour, flaxseed meal, baking powder, nutmeg, and salt. Alternately add flour mixture and buttermilk to banana mixture, beating on low speed after each addition just until combined.
2. Spoon batter into prepared muffin cups, filling each about three-fourths full. Sprinkle Streusel Crunch Topping evenly over batter in muffin cups.
3. Bake for 20 minutes or until lightly browned and muffin tops spring back when lightly touched. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.