Banana Bran Nut Muffins
By Marge Perry & David Bonom
These nutritious muffins are a wonderfully satisfying healthful way to start the day. But don’t just relegate them to breakfast—they’re also a perfect afternoon snack.
- Cuisine: American
- Course: Breakfast
INGREDIENTS
- All Purpose Flour
- Baking powder
- Baking soda
- banana
- Ground Allspice
- Honey
- large egg
- Salt
- sour cream
- unprocessed wheat bran
- unsalted butter
- Vanilla Extract
- walnuts
DIRECTIONS
- Preheat the oven to 375°F. Line a 12-cup muffin pan with liners.
- Combine the flour, bran, baking powder, baking soda, allspice, and salt in a large bowl. Combine the banana, honey, sour cream, egg, butter, and extract in a separate bowl. Gently stir the banana mixture into flour mixture until just moistened, taking care that you don’t over-mix the batter. Gently fold in the walnuts. Spoon the mixture evenly into the muffin cups.
- Bake in the center of the oven until a toothpick inserted into the center of the muffins comes out clean, 18-20 minutes. Cool in pan at least 10 minutes before serving. Store cooled muffin in an airtight container for up to 4 days.
