Fig Bran Muffins
Packed with wholesome goodness and warming flavors, these Fig Bran Muffins are the perfect blend of nutrition and indulgence. Made with nutrient-rich wheat bran, tangy buttermilk, and naturally sweet dried figs, these muffins are a fiber-filled treat that doesn’t skimp on flavor. Ground cinnamon and a touch of brown sugar add a cozy sweetness, while optional chopped walnuts provide a satisfying crunch. Quick and easy to prepare, this recipe comes together in just 35 minutes and delivers 12 perfectly moist muffins with a tender crumb. Perfect for breakfast, a midday snack, or even a light dessert, these fig-infused muffins are a healthier way to satisfy your sweet tooth. Store them for up to three days and enjoy the perfect balance of chewy, nutty, and subtly spiced goodness.
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Recipe Information
Ingredients
- 1 cup Wheat bran
- 1 cup Buttermilk
- 1 cup Dried figs
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a medium bowl, combine the wheat bran and buttermilk. Let the mixture sit for about 10 minutes to soften the bran.
Meanwhile, chop the dried figs into small pieces and set aside. If they are very dry, you can soak them in warm water for 5 minutes and then drain them.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Add the brown sugar to the flour mixture and whisk until evenly distributed.
In a small bowl, beat the egg and mix in the vegetable oil and vanilla extract. Pour this wet mixture into the softened bran mixture and stir until combined.
Gradually fold the wet bran mixture into the dry flour mixture. Stir gently until just combined, being careful not to overmix.
Fold in the chopped figs and walnuts (if using) until evenly distributed in the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.6 g | 144% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 37.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 139.1 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 597 mg | 46% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1964 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
