Banana-Walnut Bran Muffins

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.]

Total Time:
1 hr 5 min
20 min
20 min
25 min

12 muffins

  • 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.

  • Copyright 2013 Television Food Network, G.P. All rights reserved.

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