Banana-Walnut Bran Muffins
Banana-Walnut Bran Muffins is a side dish that serves 12. One serving contains 244 calories, 4g of protein, and 14g of fat. For 39 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. If you have light brown sugar, vegetable oil, low fat sour cream, and a few other ingredients on hand, you can make it. 11 person found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. It is brought to you by Foodnetwork. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 28%, this dish is not so super. Similar recipes include Banana Walnut Bran Muffins, Banana Bran And Toasted Walnut Muffins, and Plum Walnut Bran Muffins.
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1 teaspoon baking powder
1/4 teaspoon baking soda
2 ripe medium bananas, mashed
1/2 cup bran flakes
2 large eggs
1/2 teaspoon ground cinnamon
2/3 cup packed light brown sugar
1/2 cup reduced-fat sour cream
1/4 teaspoon freshly grated nutmeg
1 1/4 cups whole-wheat pastry flour or white whole-wheat flour
Fine salt
Turbinado sugar for sprinkling, optional
1 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup plus 1 tablespoon walnuts, toasted and finely chopped
Equipment:
muffin tray
oven
whisk
bowl
muffin liners
toothpicks
frying pan
Cooking instruction summary:
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.
Step by step:
1. Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and spray with cooking spray.
2. 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.
3. Whisk together the brown sugar, oil, sour cream, bananas, eggs and vanilla in a medium bowl.
4. Add the wet mixture into the dry mixture and gently fold until just incorporated (it's OK if there are lumps in the batter).
5. Evenly divide the batter among the muffin cups and sprinkle each with some of the remaining 1 tablespoon walnuts and turbinado sugar if using.
6. 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.
7. 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.
Nutrition Information:
covered percent of daily need
