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? Â 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. Â (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. Â These moist Banana and Cereal Muffins with a crunchy cornflake topping didn’t disappoint! Â The whole family enjoyed this recipe, and there was nothing plain about it!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 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
Ingredients
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- Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray.
- 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.
- 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.)
- 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.)
- 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.
- 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
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.Tools I use in this recipe (affiliate links):
Stainless Steel Disher/Ice Cream Scoop
Nonstick Muffin Tin
Julie Ann Murkerson says
I’m having one heck of a time trying to type from my phone today! These look good and seem quick and easy to make! Pinning!
The Weary Chef says
Thanks, Julie! They are VERY easy! (I deleted your half comment ;) )
Liz says
very nice :-) lol cornflakes being plain, but rice krispies not. kids are funny like that. Want to make these muffins, but am wondering where I could score some overripe bananas? oh yeah, I have a gazllion in my freezer (some of them rum-roasted :-) ) We just received a surplus of almost overripe raspberries. Any recipe recommends?
The Weary Chef says
Thanks, Liz! I guess cornflakes don’t make snap, crackle, pop noises, so maybe that’s why they are too plain. Who knows?
How many raspberries do you have? You could make cobbler (I have a good recipe here) or preserves (This Gal Cooks posted a blueberry preserves recipe recently that could probably be made with raspberries instead).
Liz says
maybe 4 cups, so have to use them soon. cobbler sounds good, but am leaning toward a chocolate cookie with fresh raspberries. Googling recipe now.
You asked a while back when school starts here. Not until day after Labor Day. Seems a Minnesota thing. Your kids probably get out earlier than ours–mid June for goodness sakes. Plenty of summer left on my end. You, on the other hand, are almost there :-)
The Weary Chef says
Our last day of school was May 31st so I guess it all works out. Lemons for Lulu recently posted a chocolate raspberry cookie that looked good. Lots of berry recipes lately!
The Weary Chef says
Here are those recipes I mentioned (first and second). Sorry I didn’t have time to share links yesterday.