Fiber One Banana Nut Muffins
Start your morning on a wholesome and delicious note with Fiber One Banana Nut Muffins, a nutritious twist on a classic favorite. Packed with heart-healthy Fiber One cereal, ripe bananas, and crunchy walnuts, these muffins are a fiber-rich, protein-packed option for a satisfying breakfast or snack. The combination of mashed bananas and a hint of vanilla provides natural sweetness, while the cereal softens to create a moist and tender crumb. Quick and easy to prepare in just 15 minutes, these muffins bake to golden perfection in under 20 minutes, making them a convenient choice for busy mornings. Whether enjoyed fresh from the oven or stored for later, these muffins are a guilt-free treat that’s perfect for staying energized throughout the day.
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Recipe Information
Ingredients
- 1.5 cups Fiber One cereal (original or bran flavor)
- 1 cup Milk
- 3 medium Ripe bananas, mashed
- 1 large Egg
- 0.33 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.25 cups All-purpose flour
- 0.5 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Chopped walnuts
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or coat it with non-stick cooking spray.
In a large mixing bowl, combine the Fiber One cereal and milk. Let the mixture sit for about 5 minutes to soften the cereal.
Mash the ripe bananas in a separate bowl using a fork or potato masher until smooth.
Add the mashed bananas, egg, vegetable oil, and vanilla extract to the cereal and milk mixture. Stir well to combine.
In another bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
Fold in the chopped walnuts, distributing them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and cool for 5 minutes before transferring the muffins to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 187 mg | 8% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 13.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
