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)






  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)