The first time I made this muffin recipe I found on the side of a cereal box, we were pleasantly surprised. They smelled amazing and were quite tasty. Since then we have tried several types of flake cereals and had them all work wonderfully in this recipe.
These delicious muffins are a great way to use overripe bananas or bran cereal. But you don't really need a reason to make them, they are so delicious! These egg-free muffins could easily be dairy free and gluten free as well. Using freshly grated nutmeg is great fun too. Hope you enjoy them!
1 cup bran flakes cereal
1/4 cup milk
1 cup flour
1/2 cup honey
1/4 cup butter/margarine, melted
2/3 cup mashed ripe banana
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
Heat oven to 375. In a small bowl, soak cereal in milk for 5 minutes. In a large bowl, combine remaining ingredients, then add cereal mixture. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes). Spoon into greased or paper-lined 12-cup muffin pan, filling cups 2/3 full. Bake for 20-25 minutes, or until tops spring back when touched lightly. Cool 5 minutes; removed from pan. Yield: 12 muffins
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