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
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
- 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
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.