Using “delicious” and “bran” in the same sentence sounds like an oxymoron, but I promise these muffins are actually tasty! They can be used as a breakfast alternative or as a snack. I don’t know about you, but if I don’t have healthy snacks on hand, then I’m reaching for the unhealthy variety to avoid that hangry feeling (when hungry meets angry, I become a real peach. Just ask JP). It’s also easy to skip breakfast on busy mornings, so these muffins are a quick fix and easy to eat on your morning commute.
Honey Coconut Blueberry Bran Muffins
Unfortunately I can’t take credit for this concoction, which I found on Skinny Taste. Gina is one of my favourite food bloggers. She provides excellent recipes that are “lightened up” while still being delicious. I encourage you to check out her blog if you haven’t already. I will be amazed if you can’t find a recipe that you want to make. Her creations are in my kitchen every week!
- 1 cup of wheat bran
- 1-1/2 cups of white whole wheat flour
- 1/3 cup of sweetened shredded coconut
- 1/4 cup of chopped walnuts
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 cup of unsweetened vanilla almond milk (or skim)
- 1/2 cup of honey
- 1 teaspoon of vanilla
- 3/4 cup of unsweetened applesauce
- 2 tablespoon of coconut oil (or canola)
- 2 large eggs, beaten
- 12 ounces of blueberries
Pro tip: add a teaspoon of cinnamon for a little extra spice
Preheat your oven to 400°F. Line a muffin tin with 16 liners.
Combine the wheat bran, wheat flour, baking soda, and baking powder. Stir in the nuts and coconut.
In a separate bowl, blend the applesauce, almond milk, honey, coconut oil, vanilla, and egg. Add the wet mixture to the dry ingredients and stir just until moistened. Fold in blueberries.
Spoon the mixture into paper-lined muffin cups and bake for 18-20 minutes (or until an inserted toothpick comes out clean).
Makes 16 muffins.
I made a double batch of these muffins so that I could freeze some, which is what I almost always do. Do you bake (or cook) in bulk?