Banana Walnut Bran Muffins Recipes

BANANA-WALNUT BRAN MUFFINS

Steps:

• 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.

BANANA BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin pan or line with paper muffin liners.
• In a large mixing bowl, cream butter and brown sugar together until fluffy. Add bananas, milk, vanilla and eggs; mix well. Stir in flour, bran, baking powder, soda and salt; blend just until moistened. Stir in walnuts. Pour batter into prepared muffin cups.
• Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the cups for 5 minutes, then remove muffins and place on a wire rack to cool completely.

BANANA WALNUT CRANBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
• Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
• Spoon batter into lined cups, filling each 3/4 full.
• Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
• Sprinkle walnut crumble over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.

BANANA-WALNUT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
• Spread walnuts onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from the oven and chop finely when cool enough to handle. Leave oven on.
• Whisk flour, sugar, chopped walnuts, baking soda, and salt together in a large bowl.
• Combine bananas, eggs, melted butter, sour cream, and vanilla extract in a separate bowl. Fold banana mixture into flour mixture until just combined. Scoop batter evenly into the prepared muffin tin.
• Bake until muffins are golden brown on top and tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack. Serve warm or at room temperature.

APPLE WALNUT BRAN MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, combine the milk, eggs, brown sugar, oil and vanilla. Stir into dry ingredients just until moistened. Fold in remaining ingredients., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pans to wire racks.

BRAN BANANA MUFFINS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, bananas and buttermilk. Combine the flour, baking soda and salt; stir into creamed mixture just until moistened. Fold in the cereal, chocolate chips and pecans. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

BANANA BRAN MUFFINS

Steps:

• 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

WALNUT BRAN MUFFINS

Steps:

• Heat oven 375.
• Combine the bran and buttermilk. Let stand 10 minutes.
• Combine the oil, egg, sugar and vanilla. Add to bran mix.
• Combine the flour, baking soda and powder, cinnamon and salt.
• Add to bran mix. Stir in walnuts.
• Spoon into sprayed muffin tins.
• Bake 15-20 minutes.