Banana and Cereal Muffins

These Banana and Cereal Muffins turn a classic flavor combination into a grab and go breakfast! These muffins are made with baking mix like bisquick, so they are extra quick and easy!

What does your family like for breakfast?  My boys could eat rice crispies with banana almost every day and never get tired of it. Recently, I encouraged my oldest to pick a different cereal, so he chose plain cornflakes.  (Well, he chose frosted flakes first, but I made him reconsider since those were too sugary.) He turned his nose up when he tried them and said they were too plain (aren’t rice crispies plain?), so I was left with an almost full box of cornflakes and no one to eat them.

Wanting to serve something besides cold cereal for breakfast last week, it dawned on me that banana and cereal could translate into a muffin.  These moist Banana and Cereal Muffins with a crunchy cornflake topping didn’t disappoint!  The whole family enjoyed this recipe, and there was nothing plain about it!

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Banana and Cereal Muffins

Baking mix makes these banana muffins very quick and easy!

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Course

Breakfast

Prep Time

5 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 3 very ripe bananas mashed
• 1/4 cup vegetable oil or melted butter
• 1 egg
• 1/3 cup brown sugar
• 2 cups baking mix like Bisquick or Jiffy
• 1 cup cornflakes divided

Course Breakfast Prep Time 5 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 3 very ripe bananas mashed 1/4 cup vegetable oil or melted butter 1 egg 1/3 cup brown sugar 2 cups baking mix like Bisquick or Jiffy 1 cup cornflakes divided

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Instructions

1. Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray.
2. Whisk together bananas, oil, egg, and sugar, making sure to break up any sugar lumps. Add baking mix and 1/2 c. cornflakes, and stir just until combined.
3. Scoop batter with a large disher or 1/3 c. measuring scoop into muffin tin. (I was only able to get 11 good sized muffins out of this recipe.)
4. Sprinkle 1 tbsp. of cornflakes over each muffin, and press cereal into batter slightly to help it stay on after baking. (You can crush the cornflakes before sprinkling them on top if desired, but we liked the large flakes.)
5. Bake for 15-18 minutes in preheated oven, or until golden brown and toothpick inserted into the center of the largest muffin comes out clean. Allow to cool slightly in pan before removing to serve warm.

Recipe Notes

• The cereal topping on leftover muffins will lose its crunch. Reheat in a toaster oven or 350 degree oven for a few minutes, and cornflakes will crisp up perfectly again.
• Adapted from Banana Muffins in Betty Crocker's New Cookbook: Everything You Need to Know to Cook.

Tools I use in this recipe (affiliate links):

Stainless Steel Disher/Ice Cream Scoop

Nonstick Muffin Tin