Peanut Butter Banana Bran Muffins
Looking for a quick muffin that is a good source of protein and fiber that you can take on the go? Makes enough so you can freeze half and save for another week. Perfectly easy recipe for meal planning.
Course Breakfast, Snack
Cuisine American
Servings 24
Calories 150 kcal
- 2 cups of flour
- 2 cups whole wheat pastry flour or whole wheat flour
- 1 cup powdered peanut butter (PB2)
- 2 tsp. baking soda
- 1/4 tsp. salt
- 2 cups original bran cereal (Kellogg's All- Bran Original Cereal)
- 5 bananas mashed
- 4 eggs
- 2 tsp. vanilla
- 1/2 cup butter , softened
- 3/4 cup brown sugar
Heat oven to 350°F. Coat a standard muffin tin with cooking spray or line with paper liners.
Combine flour, powdered peanut butter, baking soda and salt together in a large mixing bowl.
In a separate medium bowl, mix cereal, bananas, eggs and vanilla. Let stand 5 minutes to allow cereal to soften.
Beat butter and sugar with electric mixer. Add cereal and flour mixture alternately. Divide evenly into muffin cups using 1/4 cup measure.
Bake for 20-25 minutes or until edges and tops are golden. Cool in pan 5 minutes before turning out onto a wire rack. Cool 1/2 of the batch completely and freeze.
Added sugar
4 g of added sugar per muffin.
How to Freeze Muffins
Place cooled muffins in airtight freezer bags. Squeeze out any air before sealing. Place freezer bag into another freezer bag and squeeze out air. Double bagging will help prevent freezer burn and dryness.
Repeat until all of the muffins are packed, labeled, and frozen for up to 3 months. Thaw or microwave to warm before serving.
Serving: 1gCalories: 150kcalCarbohydrates: 23gProtein: 5gFat: 6gSaturated Fat: 3gCholesterol: 45mgSodium: 135mgPotassium: 147mgFiber: 3gSugar: 9gCalcium: 30mgIron: 2mg