Ingredients for Banana Nut Crunch Muffins
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 3/4 cup packed brown sugar
- 1/4 cup vegetable oil
- 1 1/2 cups Post Banana Nut Crunch cereal
- 1 cup mashed ripe bananas
- 1 teaspoon ground cinnamon
- 2 tablespoons melted unsalted butter
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How to Make Banana Nut Crunch Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease and flour it.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a large bowl, whisk together 1 large egg, ½ cup milk, ½ cup packed brown sugar, and ¼ cup vegetable oil.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
- Gently stir in 1 cup crushed Post® Banana Nut Crunch® cereal and 1 cup mashed ripe bananas.
- In a separate bowl, combine ½ cup Post® Banana Nut Crunch® cereal, ¼ cup packed brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons melted unsalted butter. Mix until crumbly.
- Fill each muffin cup about ⅔ full with batter.
- Sprinkle the streusel topping evenly over the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
42g
Fat
7g
Carbs
9g
