Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper cups.
Repurpose those too-ripe bananas into delicious muffins. Serve for a crowd of 12.
Servings and Ingredients
|1 ½ c. Hy-Vee bran flakes cereal|
|1 c. ripe bananas (about 3 medium), mashed|
|½ c. Hy-Vee skim milk|
|1 Hy-Vee large egg|
|3 tbsp. Hy-Vee canola oil|
|1 c. Hy-Vee all-purpose flour|
|¼ c. Hy-Vee granulated sugar|
|2 tsp. Hy-Vee baking powder|
|¼ tsp. Hy-Vee baking soda|
|⅛ tsp. Hy-Vee ground nutmeg|
Things To Grab
- Muffin pan
- Hy-Vee nonstick cooking spray
- Paper muffin cups
- 2 large bowls
- Wooden toothpick
Combine cereal, banana, milk, egg and oil in a large bowl; mix well. Let stand 5 minutes; stir to break up cereal.
Combine flour, sugar, baking powder, baking soda and nutmeg in a separate bowl. Add to cereal mixture, stirring just until moistened. Divide evenly among prepared muffin cups.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 15mg
- Sodium: 160mg
- Total Carbohydrates: 21g
- Protein: 3g
Hy-Vee bran flakes cereal package