Ever since Sprouts opened near my office, I find myself perusing their aisles during my lunch breaks for candied nuts, trail mix, and whatever else catches my fancy. I’m constantly amazed of their large assortment of basically every nut and bean imaginable. This week: Sprouts’ unsweetened coconut flakes became my latest obsession. They can actually be healthy, when used in moderation, and although so tempting and delicious – let’s not sprinkle it over a mound of buttercream frosting. I’ve been putting it in my oatmeal, smoothies, and in my new favorite muffin recipe! I made Honey Coconut Blueberry Bran Muffins, original recipe here, over the weekend and they were a big hit! With healthy substitutes of applesauce, honey, unsweetened almond milk and whole-wheat flour, each muffin is not only 144 calories but also has less than 5 grams of fat. I did some tweaking of my own to the original recipe, some of which that included using unsweetened coconut & whole wheat flour, and found the results to be moist, just sweet enough, and oh so delicious.
1 cup of wheat bran
1 1/2 cups whole wheat flour
1/3 cup of unsweetened shredded coconut
1/2 cup of walnuts
1 tsp baking powder
1 tsp baking soda
1 cup of unsweetened almond milk
1/2 cup of honey (I used clover honey)
1 tsp vanilla
3/4 cup of sweetened applesauce
2 tbsp coconut oil (be sure to heat it up so it’s in its liquid state)
2 large eggs (beaten)
12 oz blueberries (eyeball it according to your own personal preference)
Preheat Oven to 400°F & for those of you that have a toaster oven like I do (proud owner!) I preheat it to 350°F.
Makes 16 muffins*
*This is dependent on how big you want your muffins to be. I like my muffins to be nice and fat; I find them to be so much more appetizing that way!
1. Chop the walnuts coarsely
2. Combine the wheat bran, whole-wheat flour, baking soda & baking powder together
3. Stir in the coconut and walnuts into your dry ingredients and set aside
4. Blend the applesauce, beaten eggs, unsweetened almond milk, honey, coconut oil & vanilla together
5. Add your wet ingredients to your dry ingredients and mix till it’s just moistened
6. Gently fold in your blueberries
7. Spoon your mixture into your muffin cups (I would recommend filling it up to the brim if you like your muffins to be bigger because they don’t rise much)
8. Bake for 18-20 minutes or until the tops are lightly browned or when the toothpick that’s inserted comes out clean
I can’t wait to test out different variations of this recipe and trying out different fruits. This is a great basic recipe that goes perfectly with a cup of green tea. Refrigerate or freeze the leftovers and when you want to reheat them just lightly moisten a paper towel, wrap it around the muffin, and pop it in the microwave for 10-15 seconds. They tasted just as good as they did the first day I made them!