Start your morning right with these healthy bran muffins, lightly sweetened with honey and loaded with fresh blueberries and coconut flakes. They’re so moist and delicious that you won’t even realize they’re light.
Blueberry Bran Muffins
Years ago, someone shared this Blueberry Bran Muffin recipe with me, and I’m glad she did. It was my first time making bran muffins, and I was surprised by how good they turned out. They’re great for meal prep, too. Enjoy one for breakfast with a cup of coffee or tea, or as a quick snack. Then, freeze the rest to enjoy throughout the month, or make a half batch if you don’t want leftovers. For other variations, don’t miss my Gluten-free Blueberry Oatmeal Muffins or my Whole-Wheat Blueberry Muffin recipe.
Honey Coconut Blueberry Bran Muffins
Skinnytaste.com
Servings: 16 Serving Size: 1 regular size muffin • Points +: 4 pts • Smart Points: 5
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.