Sunday, September 4, 2011

Multigrain Banana Streusel Muffins

If there is one thing you don't know about me, it's that, in spite of the wonderful variety of recipes I've shared here...I am a total creature of habit.  Throughout the four years that I was in high school, I ate a peanut butter banana sandwich for lunch every single day, without fail.  When my mom got sick of making the same sandwich every single day, I took over.  And now...well, I eat some form of a peanut butter and banana sandwich for breakfast about 8 days out of 10.  Sure, I've grown a little -- now I wrap up in a whole grain tortilla or put it on left over pita.  But I am very, very loyal to this sandwich.  (I have not yet tried it fried, though I hear this was Elvis's favorite.)

So when I saw that this muffin recipe(from the special Fall Baking issue of Better Homes and Gardens), I knew that it wouldn't be long before I tried it.  And it wasn't!  These are great muffins, with a great combination of flavors: a very subtle hint of banana, the tang of the buttermilk, the sweet and salty taste of the peanut butter, and finally, the crunchy warm cinnamon streusel topping.  But, the best thing about them, in my opinion, is how filling they are.  It is a rare muffin that holds me over until lunch (in spite of some of the jumbo muffins out there in the world), but these really do the trick.  I have to imagine that the whole wheat flour, ground flax seed, and healthy fat and protein from the peanut butter help.  

All I have to say, really, is that these muffins have me cheating on my regular breakfast big time.  Please don't tell the bananas!  

Multigrain Banana Streusel Muffins
yields 30 regular sized muffins
Nonstick cooking spray
1/4 cup canola oil
1/2 cup reduced fat creamy peanut butter
1/2 cup packed brown sugar
1 egg
1 cup whole bran cereal (such as Total)
1 cup mashed very ripe banana
1/4 cup light sour cream (or light plain yogurt)
1 Tbsp vanilla extract
1 cup all-purpose flour
1/2 cup whole wheat flour
2 Tbsp ground flaxseed
2 tsp baking powder
1 tsp ground nutmeg
1/2 tsp salt
1 cup buttermilk

For streusel topping:
1/4 cup all-purpose flour
1/4 cup rolled oats
1/4 cup brown sugar
1/4 tsp ground cinnamon
3 Tbsp canola oil

1. Preheat oven to 325 Fahrenheit.  Prepare muffin pan by coating it with non-stick cooking spray.
2. In a large bowl (or in the bowl of a stand mixer), combine the oil and peanut butter.  Beat on medium speed for 30 seconds to combine.  Add the brown sugar, and beat until combined.
3. Add the egg, cereal, banana, sour cream or yogurt, and vanilla.  Beat until just combined.
4. In a medium bowl, measure and combine the all-purpose flour, whole wheat flour, ground flaxseed, baking powder, nutmeg, and salt.  Stir thoroughly.  
5. Alternately add small amounts of the buttermilk and flour mixture to the peanut butter and banana mixture.  Beat on low speed after each addition.  Mix until just combined, and do not overmix.
5. Fill muffin cups with the batter until each is 2/3 full.
6. In a small bowl, combine the streusel ingredients; the mixtures should resemble coarse sand.
7. Sprinkle the streusel mixture evenly over the muffins.
8. Bake for 20 minutes.  The finished muffins will be lightly browned, and a cake tester inserted into the center shall come out dry.  Cool in muffin cups on a wire rack for 5 minutes, and then remove from pan.  

For more yummy sweets, check out Sweet as Sugar Cookies.
For more things to do with your overripe bananas, check out Brown Butter Banana Muffins, Multigrain Banana Bread, or Banana Nut Scones.


  1. I promise that I won't tell the bananas.

  2. Thanks for the lovely comment! These look delicious!! And I know the feeling of not having bananas for a while - since there was a cyclone in Australia the price has gone sky high... if you were eating PB and banana sandwiches people would think you were a millionaire! :)

  3. Such scrumptious muffins! I am in love with banana and peanut butter - they were meant for each other!

  4. Love the whole grains, flax seed and nut butter in this muffin recipe

  5. I guess we are both on a muffin kick! Yours look so homey and yum!

  6. These look really yummy!

    Also they are perfect for this week's Sharing Sundays theme YELLOW! We would love it if you would come by and link up this recipe and any other Yellow ingredient recipes (banana, pineapple, Lemon, Eggs, Squash etc.)

    We hope to see you there!


  7. I'm (impatiently) waiting for some bananas to get very ripe (while simultaneously trying not to eat them all) so I can further doctor up a banana recipe from my Gluten Free Cake Mix Doctor cookbook. These would probably go very well with a hot milk...

  8. This sounds great. I love that it uses the bran cereal in here. I always loved those bran muffins with the raisin bran and this has a lot of other flavors that I love with the peanut butter and bananas. Plus the steusel to top it off - yum - these sound great and might get me out of my breakfast habit as well:-)

  9. what is not to love about peanut butter and banana? I've never tried it in a muffin though so I think that is up next on my list!

  10. These look awesome, but how can you not love peanut butter and banana?! I love that they have a streusel topping, too :)


  11. I am definitely putting these on my to-bake list. LOVE the cherry glasses too!