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

Wheat bran and yogurt bump up the protein and fiber so you'll stay fueled. Mashed banana adds moisture and sweetness without noticeable banana flavor, while browned butter lends nutty depth.

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. Add cherries, molasses, cinnamon, ginger, and allspice to muffin batter. 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.

Ratings & Reviews

Total failure

August 02, 2017
I have successfully made dozens of Cooking Light muffins over the years and this one was a complete failure and waste of ingredients.  I baked them for longer than the recommended time.  Once out of the oven they imploded (sunk in).  Flavors seemed fine - very much like a gingerbread cookie.  I don't know if it was because I put the spices in with the other dry ingredients and put the molasses in with the wet before stirring together?  Anyway, I won't make these again.