Banana-Walnut Bran Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Calories
- 260 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 35 milligrams
- Sodium
- 280 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 3 grams
- Protein
- 4 grams
- Sugar
- 15 grams
- Total: 1 hr 5 min
- Active: 20 min
Ingredients
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
Directions
- 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.
Cook’s Note
To toast the walnuts, spread out the nuts on a baking sheet and toast in a 350 degrees F oven until golden, about 7 minutes. Check frequently, as they can burn quickly.