Muffins are one of those foods that, when you eat them, sort of feel like you’re making a good decision (“hey, it’s not a cupcake!”), but that are oftentimes still riddled with calories. In general, they’re great because they’re so easy to grab and eat on-the-go, but it’s not awesome when you find out the actual numbers you’re dealing with after getting carried away and munching on a bunch of them throughout the day. Enter: the coconut blueberry bran muffin.
This muffin is sweet and flavorful, but has no added sugar and is packed with fiberit’s a muffin that is actually good for you! Victory! If you’re watching your waistline, or if you just don’t feel like sending your family members off to start their day with hundreds of calories and tons of sugar, check these bad boys out. Great flavor. Great for you.
Blueberry Bran Muffins
Yield: 16 muffins
- 2 cups blueberries, fresh or frozen
- 1 1/2 cups whole wheat flour
- 1 cup wheat bran
- 1 cup (vanilla) almond milk
- 1/2 cup raw honey
- 1/2 cup unsweetened apple sauce
- 1/3 cup sweetened shredded coconut
- 1/4 cup coconut oil, melted
- 2 large eggs
- 2 teaspoons baking soda
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Preheat oven to 350º and line 1-2 muffin pans with 16 liners.
- In a large bowl, whisk together wheat flour, wheat bran, baking soda and salt, then stir in coconut.
- Mix together milk, honey, applesauce, coconut oil, eggs and vanilla extract in a separate bowl, then gradually add wet ingredients to the dry ingredients. Stir until just combined.
- Fold blueberries into (stiff) batter, then use a spoon or small ice cream scoop to drop batter into muffin tins. Fill tins to the top with batter.
- Place muffin tins in oven and bake for 30 minutes, or until tops of muffins are golden brown and toothpick inserted in center comes out clean.
- Remove from oven and let cool for 10-15 before serving.
Recipe adapted from Skinny Taste