Time: 1 hour.
Quantity: 12 cupcakes

It's believed that adding bran to any baked good instantly makes it much healthier and more dietary. You can enjoy these muffins without guilt, as they're filled not only with healthy bran flakes but also with fiber-rich whole grain flour and fruit, which impart a natural sweetness. Low-fat sour cream is used in the batter. The muffins are amazing, bursting with the delicious flavor and aroma of banana, which is harmoniously complemented by walnuts, cinnamon, and a pinch of nutmeg.

Ingredients:

• 1 and 1/4 cups whole wheat flour
• 0.5 cups bran flakes
• 1/3 cup + 1 tbsp walnuts, toasted and finely chopped
• 1 teaspoon baking powder
• 0.5 tsp ground cinnamon
• Fine salt
• 1/4 teaspoon of baking soda
• 1/4 tsp. grated nutmeg
• 2/3 cup brown sugar
• 0.5 cups vegetable oil
• 0.5 cups low-fat sour cream
• 2 ripe medium bananas, mashed
• 2 large eggs
• 1 tsp vanilla extract
• Turbinado sugar, to sprinkle (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

whole grain flour, walnuts, bananas, brown sugar, eggs, vanilla extract, sour cream, nutmeg, cinnamon

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Preparation:

Step 1
• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and spray with cooking spray.
Step 2
• In a large bowl, combine the flour, bran flakes, 1/3 cup chopped walnuts, baking powder, cinnamon, 1/2 teaspoon salt, baking soda, and nutmeg. In a medium bowl, combine the brown sugar, vegetable oil, sour cream, bananas, eggs, and vanilla. Add the wet mixture to the dry mixture and fold gently (it's okay if there are a few lumps in the batter).
Step 3
• Divide the batter evenly among the prepared muffin pans and sprinkle with the remaining 1 tablespoon walnuts and turbinado sugar, if using. Bake until the muffins are golden brown, spring back when pressed, and a toothpick inserted into the center comes out clean, 20-22 minutes. Cool in the pans for a few minutes, then remove and cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days..

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