1 1/2 cups all-purpose flour
1 cup unprocessed wheat bran
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 cup bananas, mashed, very ripe (about 3 small bananas)
1/2 cup honey
1/3 cup sour cream
1 large egg
6 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup walnuts, toasted and chopped
- 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.