It is believed that bran added to any baking immediately make it much healthier and more dietary. With these muffins you can enjoy without a twinge of conscience as they are filled with no only healthy bran flakes, but also rich in food whole grain flour and fruits that give them natural sweetness, and when kneading dough is used low-fat sour cream. Muffins are amazing, filled amazing taste and aroma of banana that harmoniously complemented by walnuts, cinnamon and a pinch of nutmeg nut. Nutritional value of one serving: (12 cupcakes total) Calories 260, total fats 14 g., saturated fats g., proteins 4 g. carbohydrates 31 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1hour. Quantity: 12 cupcakes. Recipes use measuring containers. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 and 1/4 Art. whole wheat flour
- 0.5 tbsp. bran flakes
- 1/3 Art. + 1 tbsp. l walnuts, roasted and finely chopped
- 1 tsp baking powder
- 0.5 tsp ground cinnamon
- Shallow salt
- 1/4 tsp soda
- 1/4 tsp grated nutmeg
- 2/3 Art. brown sugar
- 0.5 tbsp. vegetable oil
- 0.5 tbsp. low-fat sour cream
- 2 ripe medium bananas, mashed
- 2 large eggs
- 1 tsp vanilla extract
- Turbinado sugar to sprinkle (optional)
Recipes with similar ingredients: whole grain flour, nuts walnuts, bananas, brown sugar, eggs, vanilla extract, sour cream, nutmeg, cinnamon
Recipe preparation:
- Preheat the oven to 175 ° C. Lay out paper tins in metal mold for 12 muffins and sprinkle with culinary spray.
- Combine flour, bran flakes, 1/3 tbsp in a large bowl. chopped walnuts, baking powder, cinnamon, 0.5 tsp. salt soda and nutmeg. In a medium-sized bowl, mix brown sugar, vegetable oil, sour cream, bananas, eggs and vanilla. Add mix the liquid into dry and mix gently (do not worry, if there are a few lumps left in the test).
- Spread the dough evenly over the prepared tins and sprinkle the remaining 1 tbsp. l walnuts and sugar turbinado, if you use it. Bake until the muffins are lightly browned, will become elastic when pressed, and a toothpick inserted in the center muffin, will not come out clean, 20-22 minutes. Cool in shape for several minutes, then lay out and cool completely on a wire rack. Store in an airtight container at room temperature. Do not longer than 3 days.
