Recipe courtesy of Food Network

Banana Bran Muffins

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 35 min
  • Inactive: 30 min
  • Cook: 20 min
  • Yield: 12 servings
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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


  1. 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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