Healthy Peanut Butter Banana Muffins

These muffins are a hit as a snack, or a light dessert. Freeze them up to one month; thaw in the refrigerator overnight, or defrost in the microwave.

• Ready In: 50 mins
• Serves: 18
• Yields: 18 muffins

Ingredients

• 2  cups  shreds  wheat bran (like kellogs all-bran)
• 1 3⁄4 cups milk
• 1 1⁄2 cups all-purpose flour
• 3⁄4 cup sugar
• 1  tablespoon baking powder
• 1⁄4 teaspoon salt
• 1  medium  ripe banana, mashed
• 1⁄2 cup crunchy peanut butter
• 1⁄4 cup  vegetable oil
• 1  large egg

• Topping

• 1⁄2 cup all-purpose flour
• 1⁄2 cup  firmly packed light brown sugar
• 1⁄4 cup butter or 1⁄4 cup margarine
• 2  tablespoons peanut butter

Directions

1. Stir together cereal and milk; let stand 5 minutes.
2. Combine flour and next 3 ingredients in a large bowl;make a well in center of mixture Stir banana and next 3 ingredients into cereal mixture; add to dry ingredients, stirring just until moistened.
3. Spoon into greased muffin pans, filling two-thirds full.
4. Sprinkle streusel topping evenly over batter.
5. Bake at 350 for 25-30 minutes.
6. Remove from pans immediately, and cool on wire racks Topping: Combine flour and brown sugar.
7. Cut butter and peanut butter into flour mixture with a pastry blender or fork until mixture resembles small peas.