Maple-sweetened Oat Bran and Fig Muffins

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

We particularly like the way the flavors of maple and fig combine with the oat bran in these muffins. Dried figs and oat bran are both excellent sources of fiber.


  • 2 cups oat bran
  • 2 teaspoons baking powder
  • 2 teaspoons grated orange zest
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup diced moist dried figs
  • ½ cup pure maple syrup
  • ½ cup nonfat yogurt
  • ¼ cup vegetable oil
  • 1 large egg


    1. Heat the oven to 400°F. Use -inch nonstick muffin pans and spray with nonstick cooking spray, or use paper muffin cup liners.
    2. Stir together the oat bran, baking powder, orange zest, cinnamon, and salt in a large bowl until blended. Add the figs and toss to coat.
    3. Measure the maple syrup in a 2-cup measuring cup, add the yogurt, oil, and egg, and stir until blended. Pour the liquid ingredients over the dry ingredients and gently fold with a rubber spatula just until the dry ingredients are moistened. Do not overmix. Spoon into prepared muffin cups, filling them almost full.
    4. Bake until golden, 16 to 20 minutes. Cool briefly in the pan, then transfer the muffins to a wire rack to continue cooling. Serve warm or at room temperature.