Whole Wheat Bran Muffins with Figs and Pecans

June 15, 2009 · 10 comments

in breads/muffins,breakfast/brunch,healthy

I’m a big fan of making muffins on Sundays and eating them with a few egg whites throughout the week as breakfast, but it’s been a really long time since I’ve made any (obviously, the whole non-functional oven contributed to that).  I’ve had this recipe bookmarked for a while now, and with the leftover buttermilk from the German Chocolate Cake, it seemed like a perfect time to make these.

These were easy to whip up and I had nearly all the ingredients on hand. I adore figs – fresh, dried, whatever. They are, by far, my favorite dried fruit so I try to keep them on hand at all times. And, well, I’m as much of a nut freak as I am a cheese freak, so I usually have 6-8 varieties of nuts in my cabinet or freezer (I know, it’s a sickness).   I’ve actually never baked with oat bran before, so I decided just to buy what I needed from the bulk bins at Whole Foods.

I did make some changes to the original recipe. I substituted cardamom for part of the cinnamon, because I like it with figs. I also used less oil, but added some applesauce to make these light and moist. I used canola oil rather than vegetable – what is the point of including healthy things like oat bran, figs, and whole wheat flour and then adding vegetable oil, which is loaded with saturated fat? Yeah, I don’t get it, either. And, I upped the whole wheat to AP flour ratio.

These are a healthy, tasty muffin. I love the amount of vanilla in this recipe, combined with the spice from the cinnamon and cardamom. The chopped figs were a great change of pace from the typical raisins you’d find in muffins, too. I’ll definitely be making these again.

Whole Wheat Bran Muffins with Figs and Pecans

Adapted from Bon Appetit
Makes 14-16 muffins

3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 cup oat bran
1.5 tsp. ground cinnamon
1/2 tsp. ground cardamom
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (packed) diced dried figs (about 6.5 oz.)
1/2 cup chopped pecans
1/2 cup brown sugar
1/4 cup canola oil
1/4 cup unsweetened applesauce
2 large eggs
1.25 cups lowfat  buttermilk
1 Tbsp. vanilla extract

Preheat the oven to 400. Line your muffin tins with cups and spray them with some cooking oil.

Whisk the flours, bran, cinnamon, cardamom, baking powder, baking soda and salt together. In another bowl, whisk together the sugar, canola oil, and applesauce. Then stir in the eggs, one at a time, and the buttermilk and vanilla. Add the dry ingredients to the wet, and then fold in the figs and pecans.

Spoon into lined cups and bake about 16-20 minutes or until a tester inserted in the center comes out clean.

Nutritional Information Per Muffins (16 muffin yield): Calories: 176 / Fat: 7.2g / Saturated Fat: 0.8g / Carbs: 26.1g / Fiber: 2.6g / Protein: 3.7g


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