I totally get it. Bran doesn't exactly get your heart beating with excitement. It's the kind of thing you're supposed to eat. Not something you want to eat. Like chia seeds and wheatgrass and carob and obscene amounts of kale.. But trust me, you'll totally want to eat these. I generously (slash stupidly) gave away a few of these little numbers and the feed back from a friend was "Fudge* this muffin is so good". And she's not even related to me, so she didn't even have to feel obliged to lie to me.
*Fudge wasn't exactly word for word, but I'm pretty sure you can catch my drift...
Triple coconut, yoghurt, bananas and a pretty generous helping of bran. They're so good for you, you can pretty much eat the entire batch for breakfast. Although I wouldn't really recommend eating 12 in one sitting, the bran might not sit with you all that well. Mix it up with whatever nuts you like, add in a handful of sultanas or skip the coconut sugar and replace with brown instead. However you like it, these muffins are pretty forgiving. And won't give you a muffin top. Guaranteed.Coconut & Banana Bran Muffins
recipe adapted from Fiona Smith's recipe from A Treasurey of New Zealand Baking
makes 12 muffins
1 1/2 cups wheatbran
3/4 cup boiling water
1/2 cup coconut palm sugar (or brown sugar)
1/2 cup chopped pistachio nuts (or any other nut you may like)
1/4 cup long shredded coconut
1 tsp cinnamon
2 large ripe bananas mashed (about 1 cups worth)
3/4 cup natural yoghurt
1 egg, beaten
1/4 cup coconut oil, melted
1 1/4 cup plain white flour
1 1/2 tsp bicarbonate soda
Preheat the oven to 190ºC, and grease or line a 12 whole muffin tin.
In a small bowl mix together the bran and the boiling water, and set aside to cool.
In a separate bowl mix half the sugar with the nuts, coconut and cinnamon. Set aside.
In a large bowl mix the mashed bananas with yoghurt, egg and coconut oil. Sift in the flour and bicarb soda and add the remaining sugar. Stir through the soaked bran until incorporated, making sure not to overwork the mixture. Loosen the batter with a tablespoon of milk if needs be.
Spoon the mixture into the prepared muffins tins, and sprinkle the tops with the reserved nut and spiced sugar mixture.
Bake for 18-20 minutes, or until golden brown and a skewer comes out clean. Leave to cool on a wire rack, and store in an airtight container for up to 3 days.