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Love banana bread? Topped with a sweet, Cracklin’ Oat Bran topping these tender, banana bread muffins are sure to become a family favorite.
There is no better afternoon snack than a slice of mom’s banana bread hot from the oven. That is until you take that banana bread, turn it into muffins, and top it with a coconut, Cracklin’ Oat Bran streusel that takes it over the top.
They are so good that I had to send some of them home with a friend just to keep from eating them all myself. I’ll probably have to freeze the rest before the day is out.
The banana bread muffins are based on my family’s banana bread recipe so they do take a bit longer to bake than a traditional muffin. However, the way they turn out makes it all worth it. The crumb is tender and moist, the cake turns a dark, golden, caramelized brown, and the oat bran topping gets crisp and crunchy. Yum!
These banana bread muffins are prepared in two main steps: the banana muffin base and the coconut, oat bran topping. It’s a fun process and a great recipe for introducing kids to the kitchen while making family memories.
You will need very ripe bananas. We keep bananas in our home on a regular basis. When they get too ripe to eat I let them sit out until they turn black and then place them whole in the freezer. Next time I make banana bread muffins, banana waffles, or even banana ice cream, those extra ripe bananas are perfect for the job.
The recipe calls for 1 cup of banana mush which is around 2 – 3 bananas depending on their size. If your bananas are slightly over or under, it’s okay not to be exact.
In a medium sized large bowl mix together the flour, soda, and salt. In a separate bowl whisk together the eggs, oil, water, and sugar. Add the wet ingredients into the dry, stirring to combine completely. Lastly, mash the bananas, then stir them into batter. Let the batter sit while you make the topping.
The streusel topping for these muffins took a bit of trial and error. Since the muffins cook longer than most, a basic streusel of flour, oats, brown sugar, and butter would burn before the muffins were cooked. Then I found inspiration in a box of Kellogg’s Cracklin’ Oat Bran cereal!
As a part of their Reimagine Cereal campaign Kellogg’s is encouraging us to take the cereal out of the bowl and spin it into something new. Cereal straight out of the box with milk is still great, but there are so many ideas out there that take both breakfast and snacking in a new direction.
From classics like making Rice Krispies into Rice Krispie Treats or Crispix into party mix. To newer inspirations using Corn Flakes to make baked “fried” chicken, or coating French toast with Frosted Flakes to make an over the top indulgent birthday breakfast.
I hadn’t yet tried cereal as a basis for the streusel on these muffins, but I knew it was worth a shot. After doing a bit of research I headed to Safeway to scope out the cereal aisle and there it was: Cracklin’ Oat Bran.
Cracklin’ Oat Bran is a Kellogg’s classic. I first discovered it in college, but somehow forgot about this little gem. It’s made of oat bran along with coconut, cinnamon, brown sugar, and a hint of nutmeg. All flavors that would go perfectly with my banana bread muffins. After a bit of trial and error, I found success! The Cracklin’ Oat Bran is a perfect solution to my streusel problem.
Pulse the oat bran in your food processor or mini chopper. It should be a rough and crumbly texture. Combine the oat bran with sweetened coconut flakes, flour, and room temperature butter. Using a pastry cutter or your hands work the butter into small pieces. The end result resembles cooked ground beef, but don’t let that deter you!
Grease your muffin pans using butter or cooking spray. Scoop the batter into the muffin pan, filling each impression about 3/4 of the way full. Top with the streusel mixture, spreading it evenly among all your muffins.
Place in a 350 degree oven and bake for 35 – 45 minutes for large muffins. The recipe makes about 8 jumbo muffins, 12 large muffins, or 18 medium muffins. Smaller sized muffins or dark colored pans will cook faster while larger muffins or light colored pans will cook slower.
For best results check 5 minutes early and then re-check every five minutes. You will know they are done when they have turned a dark, caramel brown and a toothpick inserted in the middle comes out clean.
Enjoy these muffins for breakfast, dessert, or an afternoon snack!
What’s your favorite way to enjoy cereal out of the bowl? Let me know in the comments below! Don’t forget to check out Stirring Up Breakfast for more recipe ideas and cereal inspiration. Who knows? It may unlock your inner foodie and help you put your own spin on cereal. Please visit this website for more inspiration for creative breakfast and snack creations!
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Banana Bread Muffin Recipe
Banana Bread Muffins
For the Muffins:
- 1 1/2 cups flour
- 1 tsp soda
- 3/4 tsp salt
- 1 1/2 cup sugar
- 1/2 cup oil
- 2 eggs
- 1/3 cup water
- 1 cup ripe mashed banana (about 2 - 3 bananas)
Make the Muffin Batter:
- In a medium sized large bowl mix together the flour, soda, and salt.
- In a separate bowl whisk together the eggs, oil, water, and sugar.
- Add the wet ingredients into the dry, stirring to combine completely.
- Mash the bananas, then stir them into batter.
Make the Streusel:
- Place the oat bran in a food processor or chopper and pulse to break into small piece. The chunks should be no larger than peas.
- Place the oat bran, along with the coconut, flour, and butter in a small bowl.
- Use your fingers or a pastry cutter to incorporate the butter into the oat bran, flour, and coconut.
- The final texture should resemble cooked ground beef.
Assemble the Muffins:
- Heat your oven to 350 degrees.
- Grease your muffin pans using butter or cooking spray.
- Scoop the batter into the muffin pan, filling each impression about 3/4 of the way full.
- Top with the streusel mixture, spreading it evenly among all the muffins.
- Bake in a 350 degree oven and for 35 - 45 minutes for large muffins. (See note.)