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
These honey coconut blueberry bran muffins combine whole-grain wheat bran and white whole wheat flour with the natural sweetness of honey and ripe blueberries for a balanced breakfast option. Toasted shredded coconut adds subtle crunch and flavor, while a bit of applesauce keeps the muffins moist without excess oil. They’re a great choice for anyone looking for a healthier muffin that still tastes like an indulgence.
Why this recipe works: the wheat bran and whole wheat flour bring fiber and a pleasant, slightly nutty texture, while the applesauce and honey provide moisture and natural sweetness. Coconut flakes and chopped walnuts add contrast in texture, and the blueberries burst with juice as the muffins bake, creating soft pockets of fruit throughout each bite.
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:
1. Preheat and prepare: Preheat your oven to 400°F (200°C). Line a 16-cup muffin tin with paper liners or lightly grease the cups.
2. Mix dry ingredients: In a large bowl, combine the wheat bran, white whole wheat flour, baking powder and baking soda. Stir in the shredded coconut and chopped walnuts so they are evenly distributed.
3. Combine wet ingredients: In a separate bowl, whisk together the unsweetened vanilla almond milk, honey, vanilla, applesauce, coconut oil and the beaten eggs until smooth and well blended.
4. Bring together: Pour the wet mixture into the dry ingredients and stir gently, just until combined and moistened. Avoid overmixing to keep the muffins tender. Fold in the blueberries carefully so they don’t break up too much.
5. Fill and bake: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake at 400°F for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
6. Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Cooling on a rack helps the muffins retain their texture and prevents sogginess on the bottoms.
Makes 16 muffins.
Tips and variations:
- If you prefer less sweetness, reduce the honey slightly or use unsweetened shredded coconut.
- To prevent blueberries from sinking, toss them in a tablespoon of flour before folding them into the batter.
- For a nut-free version, omit the walnuts and replace with an equal amount of additional coconut or a handful of oats.
- Flavor boosters: add a teaspoon of lemon zest for a bright, citrusy note that pairs well with blueberries.
Storage and freezing:
These muffins store well at room temperature in an airtight container for up to 2–3 days. For longer storage, place cooled muffins in a freezer-safe bag or container and freeze; take out as needed and thaw at room temperature or warm briefly in the microwave. This makes them convenient for meal prep and keeping a quick, healthy breakfast on hand throughout the month.
Serving suggestions:
Enjoy a muffin on its own or split and lightly toasted with a smear of Greek yogurt or nut butter for added protein. Pair with a cup of coffee, tea, or a smoothie for a satisfying morning meal.