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.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.

Step 2

In a medium bowl, combine the wheat bran and buttermilk. Let the mixture sit for about 10 minutes to soften the bran.

Step 3

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.

Step 4

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.

Step 5

Add the brown sugar to the flour mixture and whisk until evenly distributed.

Step 6

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.

Step 7

Gradually fold the wet bran mixture into the dry flour mixture. Stir gently until just combined, being careful not to overmix.

Step 8

Fold in the chopped figs and walnuts (if using) until evenly distributed in the batter.

Step 9

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Step 10

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.

Step 11

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.

Step 12

Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	765.3 grams (765.3g)

Amount per serving	% Daily Value*
Calories	2229

Total Fat 112.60g	144%
Saturated Fat 18.70g	94%
Polyunsaturated Fat 37.40g
Cholesterol 246mg	82%
Sodium 2072mg	90%
Total Carbohydrate 291.40g	106%
Dietary Fiber 41.10g	147%
Total Sugars 139.10g
Protein 47.80g	96%

Vitamin D 181IU	903%
Calcium 597mg	46%
Iron 17mg	96%
Potassium 1964mg	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.

Source of Calories

Fat: 42.8%

Protein: 8.1%

Carbs: 49.2%