Name: Banana Bran Muffins
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 12 servings
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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Banana Bran Muffins

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