I keep a batch of these muffins in my freezer 24/7! They are perfect for breakfast on the go, and my husband loves to grab one on his way to school. They are soo delicious and I love that the recipe uses cereal! I always make mine with regular bran flakes but raisin bran would be yummy too! This recipe is a keeper…promise!
Adapted from here.
Yield: 1 dozen
1/2 cup butter, softened
2/3 cup sugar
3 medium ripe bananas, mashed
1/2 cup buttermilk
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1/2 teaspoon salt
4 cups bran cereal or raisin bran cereal
1/2 cup chopped pecans (optional)
In a large bowl, cream butter and sugar together. Add the eggs, bananas and buttermilk. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in the cereal and pecans if using. Batter will be really chunky from the cereal–that’s normal!
Fill greased muffin cups full (batter will be chunky). Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
*These are easy to freeze and taste great when you pull one from the freezer and microwave for 20 seconds.