Honey Coconut Blueberry Bran Muffins

posted August 5, 2012 by Gina

Start your morning off 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're light.

Someone recently shared this bran muffin recipe with me and I'm glad she did. It's been years since I had a bran muffin, but my first time actually made them, and I was surprised at how good they turned out. Enjoy one for breakfast with a cup of coffee or tea and you're good to go. Freeze the rest to enjoy the whole month or make half a batch.

Honey Coconut Blueberry Bran MuffinsSkinnytaste.comservings: 16 Serving size: 1 regular size muffin • Points +: 4 points • Smart Points: 5calories: 144 • Bold: 4.8 g • Protein: 3.4 g • Carb: 24 g • Fiber: 4 g • Sugar: 11.6 gsodium: 135 mg


  • 1 cup of wheat bran
  • 1-1 / 2 cups white whole grain flour
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup chopped walnuts
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsweetened vanilla almond milk (or the foam is fine)
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 3/4 cup unsweetened apple sauce
  • 2 tablespoons coconut oil (or canola)
  • 2 large eggs, beaten
  • 12 oz blueberries


Preheat oven to 400 ° F. line a muffin tin with 16 linings.

Unite wheat bran, wheat flour, baking powder and baking powder. Touch in nuts and coconut.

In a separate bowl, mix apple sauce, almond milk, honey, coconut oil, vanilla and eggs. Add to dry ingredients and stir just until moist. Fold in blueberries.

Spoon in paper-lined muffin cups and bake for 18-20 minutes, or until an inserted toothpick comes out clean.

Creates 16 muffins.

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