Recipe courtesy of Food Network
Recipe courtesy of Food Network
Watch how to make this recipe.
Banana Bran Muffins
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 35 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 234
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 178 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 35 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 234
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 4 g
- Cholesterol
- 36 mg
- Sodium
- 178 mg
Ingredients
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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.)
