Banana-Multigrain Streusel Muffins

By tschnet1

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

Details

Servings 20
Preparation time 25mins
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 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.

Spoon batter into prepared muffin cups, filling each about three-fourths full. Sprinkle Streusel Crunch Topping evenly over batter in muffin cups.

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.

Directions

In a large bowl combine flour, oats, brown sugar, and cinnamon. Add oil, stirring until combined.