Honey Coconut Blueberry Bran Muffins

These moist, lightly sweetened bran muffins deliver real blueberry flavor and a satisfying crumb without any guilt—they're the breakfast MVP that actually tastes indulgent.

Ingredients:

• 1½ cups wheat bran
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs
• ¾ cup low-fat Greek yogurt
• ⅓ cup honey
• ¼ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1½ cups fresh blueberries
• ⅓ cup shredded coconut

Method:

1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. Whisk together bran, flour, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, beat eggs, then stir in yogurt, honey, applesauce, and vanilla until smooth.
4. Fold wet ingredients into dry until just combined—don't overmix.
5. Gently fold in blueberries and coconut, reserving a handful for topping.
6. Divide batter evenly among muffin cups, top with reserved berries and coconut, then bake 20–25 minutes until golden and a toothpick comes out clean.
7. Cool in the tin for 5 minutes, then turn out onto a wire rack.

Full recipe at Skinnytaste →

Chef's tip: Toss your blueberries in a tablespoon of flour before folding them in—it stops them sinking to the bottom and gives you bursts of fruit in every bite.