Fig And Walnut Muffins

Fig And Walnut Muffins

Today we want to teach you a diet muffin. You can easily make it at home and enjoy eating it. Wheat bran and yogurt used in this recipe increase the amount of protein and fiber, so by eating these delicious muffins as a snack, you will feel full.

Purified bananas also make them soft and sweet. Figs and walnuts also contain fiber and healthy fats, so we conclude that a muffin can also be healthy and become one of the tastiest and most permissible foods in our diet. First read the full recipe and then start cooking your delicious muffin.


  • Wholemeal flour: 170 g
  • Wheat bran: a quarter cup
  • Baking Powder: One teaspoon
  • Baking soda: a teaspoon
  • Salt: To the extent necessary
  • Butter: 2 tbsp
  • Simple low-fat yogurt: one cup
  • Brown sugar: half cup
  • Vanilla extract: a teaspoon
  • Medium mashed banana: one number
  • Eggs: a number
  • Figs: three-quarters of a cup
  • Coarse walnuts: half cup
  • Cinnamon: a teaspoon
  • Oil: To the extent necessary


Preheat the oven to 190 C.

Slowly pour the flour into the measuring cup with a spoon, flattening the surface with a knife. Combine flour, wheat bran and the next three items on the “salt” list in a large bowl.

Melt the butter in a small frying pan over medium heat. Shake the pan for 90 seconds or until browned and fragrant. Combine butter, yogurt, sugar, vanilla, banana and egg in a bowl. Add yogurt mix to flour mix. Add figs, walnuts and cinnamon to the muffin butter.

Add the dough evenly between the 12 muffin tins you have greased with baking spray or some oil. Bake the muffins at 375 degrees Fahrenheit (190 degrees Celsius) for 22 minutes or until the middle part is cooked and puffed. Allow to cool in molds for 5 minutes. Take them out of the hearts and let them cool inside a full wire plate.

Our muffin is ready to be served.

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