Banana Bran Muffins with Oats

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I recently bought these prep-bowls from a Pampered Chef party.  I love ’em.  You can measure in the bowls up to one cup, put the plastic lid on top and store it until needed, or you can just use them to organize your ingredients before baking.  One of the reasons this recipe appealed to me is that I had all the ingredients except the All Bran cereal including the overly ripe bananas.  In addition to the cereal and bananas, you will need milk, butter, brown sugar, one egg, vanilla, molasses, plain Greek yogurt, oats, all-purpose unbleached flour, wheat germ, salt, baking powder, and cinnamon.
 

Preheat the oven to 375 degrees.  Spray 18 muffin tins with non-stick cooking spray and set aside.  In a small mixing bowl, combine the milk and cereal and set aside to soak.

Smash the two ripe bananas with a fork until they are really mushy and almost liquid.  Set aside. 

In a large mixing bowl, combine the melted butter and brown sugar and beat until smooth.

Add the egg, vanilla, molasses, Greek yogurt and mashed bananas.  Mix until blended.

In a separate medium sized bowl combine the oats, cinnamon, wheat germ, flour, salt, and baking powder.  Alternate adding the flour mixture and the cereal to the creamed mixture until it is well blended.

Fill the muffin tins 3/4 full.  Sprinkle additional oats on top and bake for 15-20 minutes.  Be sure not to over bake.  Remove from oven and allow the muffins to cool for 5 minutes before removing from the pan.

Serve with butter and jam or honey.  I may try some almond butter on mine today!  These are very filling with a wonderful texture.  Served with fresh mango and cantaloupe and a hot cup of coffee, I am ready for my day!  Oh yum!

Preheat the oven to 375 degrees. Spray 18 muffin tins with non-stick cooking spray and set aside. In a small mixing bowl, combine the milk and cereal and set aside to soak.  In a large mixing bowl, combine the melted butter and brown sugar and beat until smooth.  Add the egg, vanilla, molasses, Greek yogurt and mashed bananas. Mix until blended.  In a separate medium sized bowl combine the oats, cinnamon, wheat germ, flour, salt, and baking powder. Alternate adding the flour mixture and the cereal to the creamed mixture until it is well blended.  Fill the muffin tins 3/4 full. Sprinkle additional oats on top and bake for 15-20 minutes. Be sure not to over bake. Remove from oven and allow the muffins to cool for 5 minutes before removing from the pan.  Serve with butter and jam and refrigerate leftovers!

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There you go cousin Gayle – hope you enjoy these as much as we have! 
Have a great Wednesday and thanks so much for stopping by 🙂

Tricia