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

from Better Homes and Gardens

Ingredients:

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

Directions:

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.