How to Make It
Preheat oven to 375°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat bran, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk.
Melt butter in a small skillet over medium; cook 90 seconds or until browned and fragrant, swirling pan frequently. Combine butter, yogurt, sugar, vanilla, banana, and egg in a bowl. Add yogurt mixture to flour mixture, stirring just until combined. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 375°F for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on a wire rack.
MIX IT UP
Add a stir-in to the batter before baking.
Cherry-Gingerbread Muffins: Add 1/2 cup chopped dried cherries, 1/3 cup molasses, 1 tsp. ground cinnamon, 1 tsp. ground ginger, and 1/4 tsp. ground allspice to muffin batter. Bake as directed. Serves 12 (serving size: 1 muffin) CALORIES 180; FAT 3g (sat 6g, mono 8g, poly 3g); PROTEIN 4g; CARB 36g; FIBER 3g; SUGARS 19g (est. added sugars 16g); CHOL 22mg; IRON 1mg; SODIUM 246mg; CALC 95mg
Figgy Walnut Muffins: Add 3/4 cup sliced dried figs, 1/2 cup coarsely chopped walnuts, and 1 tsp. ground cinnamon to muffin batter. Bake as directed. Serves 12 (serving size: 1 muffin) CALORIES 187; FAT 3g (sat 9g, mono 1g, poly 7g); PROTEIN 5g; CARB 31g; FIBER 4g; SUGARS 17g (est. added sugars 9g); CHOL 22mg; IRON 1mg; SODIUM 243mg; CALC 96mg
Cranberry, Orange, and Pistachio Muffins: Add 1/2 cup dried cranberries, 1/2 cup chopped unsalted pistachios, 1 1/2 tsp. grated orange rind, and 1/4 cup fresh orange juice to muffin batter. Bake as directed. Serves 12 (serving size: 1 muffin) CALORIES 179; FAT 4g (sat 9g, mono 2g, poly 1g); PROTEIN 5g; CARB 30g; FIBER 3g; SUGARS 16g (est. added sugars 11g); CHOL 22mg; IRON 1mg; SODIUM 242mg; CALC 81mg