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.

Recipe by Cooking Light March 2017


Credit: Hector Manuel Sanchez

Recipe Summary

40 mins
15 mins
Serves 12 (serving size: 1 muffin)


Ingredient Checklist


Instructions Checklist
  • 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. Add cranberries, pistachios, orange rind, and orange juice 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.

Nutrition Facts

179 calories; fat 5.4g; saturated fat 1.9g; mono fat 2g; poly fat 1.1g; protein 5g; carbohydrates 30g; fiber 3g; cholesterol 22mg; iron 1mg; sodium 242mg; calcium 81mg; sugars 16g; added sugar 11g.