Honey Coconut Blueberry Muffins
These are delicious for breakfast or a snack! If you can’t handle blueberries, you could sub any safe fruit or leave the fruit out completely. Recipe adapted from @skinnytaste by Kerri Cole.
1 cup wheat bran
1-1/2 cups white whole wheat flour
1/3 cup sweetened shredded coconut
1/4 cup slivered almonds
1 tsp baking powder
1 tsp baking soda
1 cup almond milk (or any milk you prefer)
1/2 cup honey
1 tsp vanilla
3/4 cup unsweetened applesauce (sub for greek yogurt)
2 tbsp coconut oil (or canola)
2 large eggs, beaten
12 oz blueberries
1. Preheat oven to 400°F. Line a muffin tin with 16 liners.
2. Combine the wheat bran, wheat flour, baking soda and baking powder. Stir in nuts and coconut.
3. In a separate bowl, blend applesauce (or greek yogurt), almond milk, honey, coconut oil, vanilla and egg. Add to dry ingredients and stir just until moistened. Fold in blueberries.
4. Spoon into paper-lined muffin cups and bake for 18-20 minutes, or until a toothpick inserted comes out clean.