Photo: Hector Manuel Sanchez  
Active Time
15 Mins
Total Time
40 Mins
Yield
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 figs, walnuts, and cinnamon 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

3.5 stars

daneanp
April 14, 2017
Pretty good; not overly sweet which is nice.  The figs really take center stage here.  But they were really best fresh out of the oven.  They became more hard/dense the next day but a quick zap in the microwave softened them up nicely again.