Banana Bran Muffins

Total Time:
1 hr 25 min
Prep:
35 min
Inactive:
30 min
Cook:
20 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 1 1/3 cups white whole-wheat flour (see Cook's Note)
  • 1/2 cup bran flakes
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon baking soda
  • 2/3 cup packed dark brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup sour cream
  • 2 ripe medium bananas, mashed
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Turbinado sugar, for sprinkling
Directions
  • Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.

  • Whisk together the flour, bran flakes, baking powder, cinnamon, salt and baking soda in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture to the flour mixture and gently fold until just incorporated (a few lumps are OK).

  • Evenly divide the batter among the muffin cups; sprinkle with turbinado sugar. Bake until the muffins are golden brown, bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes.

  • Let the muffins cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

  • Copyright 2016 Television Food Network, G.P. All rights reserved

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)


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