Photo: Hector Manuel Sanchez  
Active Time
15 Mins
Total Time
40 Mins
Yield
Serves 12 (serving size: 1 muffin)

Bakery muffins often hide plenty of refined sugar and flour (what gives them that cakelike crumb). While oversized, they rarely keep you satisfied for long. Our basic muffin bumps up the fiber and protein with whole-wheat flour, wheat bran, and yogurt so you’ll stay fueled throughout the morning. A ripe mashed banana adds sweetness and moisture without much noticeable flavor (these are not banana bread muffins). We also brown the butter for extra nutty depth. Add any combo of nuts, fruit, grated vegetables, or warm spices like nutmeg and cinnamon. Enjoy as is, or split and gently toast before adding your favorite spread.

How to Make It

Step 1

Preheat oven to 375°F.

Step 2

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.

Step 3

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.

Step 4

MIX IT UP

Step 5

Add a stir-in to the batter before baking.

Step 6

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

Step 7

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

Step 8

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

Ratings & Reviews

4 1/2 stars

daneanp
December 20, 2017
I did the Cherry-Gingerbread variation for a work meeting.  Fantastic.  Can't wait to try the rest of the variations.  Really nice texture on these muffins.