Banana-Walnut Bran Muffins
Recipe courtesy of Food Network Kitchen
These whole-wheat muffins are lower in fat than regular, partly thanks to reduced-fat sour cream. We think it also adds wonderful tenderness[ and flavor.]
- Cooking spray
- 1 1/4 cups whole-wheat pastry flour or white whole-wheat flour
- 1/2 cup bran flakes
- 1/3 cup plus 1 tablespoon walnuts, toasted and finely chopped
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- Fine salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon freshly grated nutmeg
- 2/3 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/2 cup reduced-fat sour cream
- 2 ripe medium bananas, mashed
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Turbinado sugar for sprinkling, optional
Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and spray with cooking spray.
Whisk together the flour, bran flakes 1/3 cup of the chopped walnuts, baking powder, cinnamon, 1/2 teaspoon salt, baking soda and nutmeg in a large bowl. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl. Add the wet mixture into the dry mixture and gently fold until just incorporated (it's OK if there are lumps in the batter).
Evenly divide the batter among the muffin cups and sprinkle each with some of the remaining 1 tablespoon walnuts and turbinado sugar if using. 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 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.
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Recipe courtesy of Food Network Kitchens