Adapted from Cooking Light
Whole-grain yet still tender, low-sugar yet still sweet.
Preheat oven to 375°F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat bran, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk.
Melt butter in a small skillet over medium heat; cook 90 seconds or until browned and fragrant, swirling pan frequently. Combine butter, yogurt, sugar, vanilla, banana, and egg in a bowl. Add yogurt mixture to flour mixture, stirring just until combined. Add additional ingredients (if desired) to the batter and stir until evenly distributed.
Divide batter evenly among 12 muffin cups coated with cooking spray or lined with paper. Bake for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on a wire rack.
Cherry-Gingerbread Muffins - Add 1/2 cup chopped dried cherries, 1/3 cup molasses, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon ground allspice to muffin batter. Bake as directed.
Figgy Walnut Muffins - Add 3/4 cup sliced dried figs, 1/2 cup coarsely chopped walnuts and 1 teaspoon ground cinnamon to muffin batter. Bake as directed.
Cranberry, Orange and Pistachio Muffins - Add 1/2 cup dried cranberries, 1/2 cup chopped unsalted pistachios, 1 1/2 teaspoon grated orange rind and 1/4 cup fresh orange juice to muffin batter. Bake as directed.