My F&W
quick save (...)

Banana-Walnut Bran Muffins

  • SERVINGS: Makes 1 dozen muffins
  1. 1 1/4 cups all-purpose flour
  2. 1 1/4 cups oat bran
  3. 1/3 cup brown sugar
  4. 1/3 cup granulated sugar
  5. 1 tablespoon baking powder
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon cinnamon
  9. 1/3 cup part-skim ricotta
  10. 1/3 cup buttermilk
  11. 2/3 cup skim milk
  12. 2 tablespoons unsalted butter, melted
  13. 1 tablespoon pure vanilla extract
  14. 1 large egg, lightly beaten
  15. 1 large egg white
  16. 2 large ripe bananas, mashed
  17. 1 cup walnuts, coarsely chopped (4 ounces)
  1. Preheat the oven to 400°. Spray a 12-cup nonstick muffin pan with oil. In a large bowl, whisk the flour with the oat bran, brown and granulated sugars, baking powder, baking soda, salt and cinnamon. In a food processor, puree the ricotta with the buttermilk. Add the milk, melted butter, vanilla, egg and egg white and pulse until smooth. Add the bananas and pulse just until blended.
  2. Using a rubber spatula, fold the banana mixture and 1/2 cup of the walnuts into the dry ingredients. Spoon the batter into the muffin cups and sprinkle the remaining 1/2 cup of walnuts on top. Bake the muffins for about 18 minutes, or until a toothpick inserted in the center of one comes out clean. Turn the muffins out onto a wire rack to cool.
Notes One Serving Calories 256 kcal, Total Fat 10.9 gm, Saturated Fat 2.6 gm.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.