PEANUT BUTTER-BANANA MUFFINS

1 3/4 cups all purpose flour

1/4 cup toasted wheat germ

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed ripe bananas (about 3 medium)

1/2 cup honey

1/2 cup chunky peanut butter

2 large eggs

1/3 cup vegetable oil

1/4 cup dark brown sugar (packed)

1 teaspoon vanilla extract

Preheat oven to 400°F. Line 12 muffin cups with muffin papers. Stir

first 4 ingredients in small bowl to blend. Using electric mixer,

beat bananas, honey, peanut butter, eggs, oil, sugar and vanilla in

medium bowl to blend. Beat in flour mixture. Divide batter among

muffin cups.

Bake muffins until tester inserted into center comes out clean, about

20 minutes. Transfer muffins to rack; cool.

Makes 12 muffins.

source: Bon Appétit (July 1998)

QUICK OAT BRAN AND BANANA MUFFINS

1 1/4 cups all purpose flour

1 cup oat bran

1/2 cup sugar

1 Tablespoon baking powder

1/2 teaspoon salt

3/4 cup milk

1/4 cup butter, melted (1/2 stick)

2 egg whites

1 teaspoon vanilla

2 ripe bananas, peeled, chopped

1 cup chopped pecans

Preheat oven to 400°F. Grease twelve 1/3-cup muffin cups or line with

paper muffin cups. Combine first 5 ingredients in large bowl. Whisk

milk, butter, egg whites and vanilla to blend in medium bowl. Add

milk mixture to dry ingredients, stirring until just combined. Mix in

bananas and 1/2 cup pecans. Divide batter among prepared muffin cups.

Sprinkle remaining pecans over each muffin. Bake until toothpick

inserted into centers of muffins comes out clean, about 20 minutes.

Transfer to rack to cool. Serve warm or at room temperature.

Makes 12 muffins.

source: Bon Appétit (January 1991)