Start your morning right with these healthy bran muffins lightly sweetened with honey, fresh blueberries and coconut flakes. So moist and delicious, you won't even realize they are light.
Someone recently shared this bran muffin recipe with me and I am glad she did. It's been years since I had a bran muffin, but my first time actually making them and I was surprised how good they turned out. Enjoy one for breakfast with a cup of coffee or tea and you are good to go. Freeze the rest to enjoy throughout the month or make a half batch.
Honey Coconut Blueberry Bran Muffins
Skinnytaste.com
Servings: 16 Serving Size: 1 regular size muffin • Old Points: 2 pts • Points+: 4 pts
Calories: 144 • Fat: 4.8 g • Protein: 3.4 g • Carb: 24 g • Fiber: 4 g • Sugar: 11.6 g
Sodium: 135 mg
Ingredients:
- 1 cup wheat bran
- 1-1/2 cups white whole wheat flour
- 1/3 cup sweetened shredded coconut
- 1/4 cup chopped walnuts
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup unsweetened vanilla almond milk (or skim is fine)
- 1/2 cup honey
- 1 tsp vanilla
- 3/4 cup unsweetened applesauce
- 2 tbsp coconut oil (or canola)
- 2 large eggs, beaten
- 12 oz blueberries
Directions:
Preheat oven to 400°F. Line a muffin tin with 16 liners.
Combine the wheat bran, wheat flour, baking soda and baking powder. Stir in nuts and coconut.
In a separate bowl, blend applesauce, almond milk, honey, coconut oil, vanilla and egg. Add to dry ingredients and stir just until moistened. Fold in blueberries.
Spoon into paper-lined muffin cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Makes 16 muffins.
These look amazing! Can't wait to try this recipe...
ReplyDeleteThese sound perfect for breakfast before a run- super healthy! Love blueberries and bran together!
ReplyDeleteIt looks really delicious and it's even healthy. I need to try this recipe soon. :)
ReplyDeleteThese look delicious. I always love blueberry muffins but it is fun to jazz up the original every now and then. Love the coconut addition!
ReplyDeleteHoney heated becomes toxic. Maybe it would be better with other sweetner like agave or maple syrup.
ReplyDeleteAnyway it looks delicious!
I tried to find information on honey and toxicity when heated. It seems even the Honey board recommends recipes where the honey would be baked or heated.
DeleteThere’s no evidence that heat-treated honey is actually toxic. These recommendations come from Ayurvedic medical practices, some of which are based on 5000 yr old beliefs.
After all, wouldn't a hot cup of tea with honey then be toxic?
I was searching for a bran muffin recipe and this looks perfect!
ReplyDeleteplanning to make these tonight, substituting oat bran for the wheat bran. think that will be okay?
ReplyDeleteNot sure, I'm guess yes but let me know how they turn out.
DeleteDid the oat bran work out?
DeleteThe oat bran worked out fine!
Deletealso wanted to add that it made 20 regular muffins and 22 mini muffins. i was afraid to fill the tins too high, but it's a perfect size really and my kids love the mini muffins. thanks again Gina!
DeleteLove the photos you take. We just made the jump from point and shoot to DSLR, Canon Rebel T3 to be exact. Keep up the good work.
ReplyDeleteI love a healthy sweet like this! This looks and sounds delicious!
ReplyDeleteI can't believe I haven't found your blog until today (thanks to pinterest)! All your recipes look so delicious (I've only been browsing for a few minutes and have 8 recipes bookmarked already). These muffins look glorious :)
ReplyDeleteKeep these amazing ideas coming!
Cheers!
Wonderful!
DeleteOne of my favorite breakfast recipes :) So glad you shared this! For any readers who like a bit more spice I usually add cinnamon (1 tsp), nutmeg (1/4 tsp) & cloves (1/4 tsp). Enjoy!!
ReplyDeleteThanks Stephanie!
DeleteThese sound and look delicious! I love that you used honey instead of sugar. I hate giving my kids refined sugar so, these would be perfect. I will definitely be giving these a try sometime!
ReplyDeleteThis looks amazing. Do you know what modifications I would need to make to use Coconut Flour? Gluten intolerance.
ReplyDeletePerhaps I would use a gluten-free baking blend, I heard Williams Sonoma sells a good mix.
DeleteThis looks delicious! I am always looking for new and quick breakfast ideas to try during the work week. This seems like a good one! Thanks for sharing!
ReplyDeleteWould it be possible to give the alternative for your baking recipes for those of us who don't eat eggs? I'm not sure how much applesauce, for example, would suffice in replacing the two eggs. Any ideas? Thanks!
ReplyDeleteI've heard you can use ground flax seeds with water to replace eggs. You may want to google it to get the exact amount.
DeleteYummy! Will also try doing this at home. Thanks for always sharing healthy recipes.
ReplyDeleteWas just wondering what I could substitue for the coconut and the nuts...as we don't eat either of those.....chocolate chips and....???
ReplyDeleteSure, use whatever you like.
DeleteI was also wondering about substituting the coconut for something else or just omitting it all together?!
ReplyDeleteHi Anonymous & Gina - as far as replacing the eggs, I recently had good luck with replacing eggs in a chocolate zucchini muffin recipe with Chia Seed - Use 1 tbsp Chia seed + 3 tbsp water for each egg required. Soak for 20 minutes. It will work as a binder like an egg would - plus they are SUPER good for you ! - Valerie
ReplyDeleteOh dear these look devine. I simply must make a batch of these to enjoy this week for breakfast. These ingredients will definitely be on my grocery list for tomorrow.
ReplyDeleteAlternating the eggs with flax seed or soy flour, I will definitely bake those beauties ASAP!
ReplyDeleteOh yummy! What a great healthy breakfast!! I like that you didn't add sugar, except for honey. I love it!!!
ReplyDeleteThese sound moist and definitely flavorful. I adapted one of your muffin recipes a few months ago and can whole-heartedly say that it is my go-to recipe any time my family wants muffins!
ReplyDeleteLooks delicious and can't wait to try. Love your blog!
ReplyDeleteI wonder if it would work with gluten free flour. Thoughts?
ReplyDeleteI made these last night, as we had blueberries on hand that needed to be used. I was surprised at how full my muffin cups were, this recipe filled all 16 to the brim, and they rose as well. Had one and a half for breakfast this morning. Such a nice alternative to my boring cereal or oatmeal. Next time, will take the spice additions from Stephanie above. Thanks for another great recipe, Gina. Love your blog!
ReplyDeleteWhat would the calories be if you took out the nuts?
ReplyDeleteI make almost these exact muffins but I add a few tablespoons fresh squeezed orange juice and a whole orange rind grated into it! Sooo yummy!
ReplyDeleteShould I refrigerate leftover muffins?
ReplyDeleteI freeze them.
DeleteThose muffins look AMAZING! I really need to get my hands on some more wheat bran and blueberries -- I want to try these SO badly! I bet they will taste as delicious as your other recipes! :)
ReplyDeleteWondering if it would still be tasty with unsweetened coconut, as I have some of that on hand that needs to be used! Maybe with a bit of extra sweetener to make up the difference?
ReplyDeleteHow about using whole wheat flour instead of white? Will that work the same?
ReplyDeleteI made these last night with white flour and canola oil instead of coconut oil. I don't really taste any coconut flavor in the finished product. I filled the muffin cups all the way up and got 12 big, domed muffins and 16 mini muffins. Yum :-)
ReplyDeleteUpdate: I brought these to work today and everybody is very impressed! The intern said he loves me and my boss says I should sell them. Thanks for always making me look good, Gina!
DeleteGina I was wondering what wheat bran is? Is it like wheat germ can we use that instead. Someone else asked about regular whole wheat flour?
ReplyDeleteI used wheat germ instead of bran (because of availability) and they turned out scrumptious!
DeleteMy next attempt will be strawberries instead of blueberries.
Can we use unprocessed bran. Not sure what the wheat bran is?
ReplyDeleteMade these last night- the family really liked them (although they said they could tell that they were healthy by the taste of the wheat flour!!)- now I'm trying them out on my co-workers this morning. I substituted oat bran and skim milk, but otherwise followed the recipe exactly...thanks!
ReplyDeleteA friend of mine makes her bran muffins with bran flakes/cereal. Do you think this would work for these? I bought some cereal because I was going to try her recipe, but it has a TON of fat and sugar in it.
ReplyDeleteThanks!
-Blanca
I tried it with bran flakes cereal and they were great!
ReplyDeletegreat idea!
DeleteThis looks great and cant wait to make these! Iwill try oat bran in place of the flour. Do you think this would be good? Thanks!!
ReplyDeleteI made these tonight and very tastey! I really recommend baking these to anyone who is on the fence. My husband of course didn't like them because they weren't full of sugar, but more for me. :) However, I am having a heck of time with my muffins sticking to the paper wrappers. I didn't spray this batch because I didn't read to (I could have missed it). Interesting note though, I had to use 4 silicon reusable muffin cups because I ran out of pans and sprayed those and they didn't stick!
ReplyDeleteWhere can I find wheat bran?
ReplyDeleteHi Gina! LOVE LOVE LOVE your site!!!! I've been craving banana bran muffins- do you think it'd be possible to add banana to this recipe? If so, should I adjust any of the other ingredients? Thanks for being awesome!!
ReplyDeleteHi Gina! Could you substitute the blueberries for raspberries? My boyfriend despises blueberries (he's weird!).
ReplyDeleteVery nice recipe and I love the color of your muffin! I will surely try this tomorrow. Will prefer to use coconut oil rather than canola.
ReplyDelete