Toasted Coconut Bran Muffins

Have I mentioned before that I used to not like coconut? YES. I KNOW. IT’S CRAZY. But only the texture, not the flavor. I looooooove coconut flavor, especially in these muffins. Shredded coconut reminded me too much of pulp, and it seriously freaked me out to eat… but then I discovered coconut FLAKES.

They are much less pulpy, and when they are toasted?! GAME CHANGER. I’ve been eating them like it’s my job for the past several weeks. Whoops.

Okay, so now that I’ve discussed my newfound love for toasted coconut flakes, I thought I should share my love for bran muffins. My mom used to make bran muffins all the time when I was a kid, and they were MY FAVORITE.

I decided to treat myself the other week and whip up a batch of my beloved bran muffins, but give them a twist with my NEW favorite thing… TOASTED COCONUT FLAKES. The result… OMG AMAZING. Favorite muffin to date.

They are moist, slightly sweet, kinda coconut-y, tender, and all around delicious! You should totally bake a batch of these babies this weekend and see for yourself!

INGREDIENTS

• 2 cups bran cereal, divided (not flakes, wheat bran is best)
• 1/2 cup boiling water
• 1/3 cup melted coconut oil
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1/4 cup brown sugar
• 1/2 cup granulated white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups buttermilk
• 1/2 cup golden raisins
• 1 1/2 cups toasted coconut chips, divided

How to make Toasted Coconut Bran Muffins?

Step 1:

Preheat oven to 375°F. Line a muffin tin with paper liners!

Step 2:

In a small mixing bowl, mix together 1/2 cup of bran cereal and boiling water. Allow mixture to cool to room temperature, then whisk in melted coconut oil and egg.

Step 3:

In a large mixing bowl, whisk together flour, sugars, baking soda, baking powder, and salt. Create a well in the center of the dry ingredients. Pour in buttermilk, then stir to combine. Finally, stir in the raisins, 1 cup coconut flakes, softened bran mixture, and remaining bran cereal.

Step 4:

Scoop a heaping 1/4 cup of batter into each muffin cup. Top batter with a sprinkle of remaining toasted coconut flakes. Bake for 20 to 25 minutes or until tops are golden brown and/or a toothpick inserted in the center comes out clean. Remove from heat, cool muffins in the pan on a rack for 15 minutes before removing the muffins from the pan.

KITCHEN EQUIPMENT NEEDED

• Oven
• Muffin tin
• Paper muffin liners
• 2 mixing bowls (small and large)
• Measuring cups and spoons
• Whisk and spoon
• Toothpick (for testing doneness)
• Cooling rack

WHAT TO EAT WITH THESE TOASTED COCONUT BRAN MUFFINS?

As a mom, I’m always on the lookout for make-ahead breakfast options, These Toasted Coconut Bran Muffins are a quiet victory. They’re not flashy, but they’re moist and are just sweet enough to feel like a treat without the sugar crash.

I didn’t have applesauce, so I used a splash of almond milk, and one time I even swapped in pumpkin, because let’s be real, that’s what was in the fridge. The kids were only half on board (typical), but I’m calling it a win for me.

They remind me of my Smoked Salmon Burgers. If you liked these muffins, you’ll probably love these other keepers too: Zucchini Banana Breakfast Bars and Maple Walnut Baked Oatmeal Squares. Just a nice recommendation from me to add more dishes to your dinner table.

FAQ

What is the recipe name made of?

Toasted coconut bran muffins are made of bran cereal, flour, sugars, coconut, raisins, buttermilk, and egg.

What does the taste look like?

The muffins taste coconutty, with soft bites of raisins and a crispy coconut topping.

Can I make these ahead of time?

Yes.

Are they healthy?

They have fiber from bran and coconut and less fat than many bakery muffins.

Can I use a different kind of milk?

Yes, buttermilk gives the best flavor.

Can I skip the raisins?

Yes.

Can kids help make these?

Definitely!

How do I toast coconut?

Spread the coconut flakes on a baking sheet and bake at 350°F for about 5–7 minutes.

Can I make these gluten-free?

You could try using a 1:1 gluten-free flour blend.

How long do these muffins stay fresh?

They’re best within 3–4 days at room temperature, or freeze them for up to 2 months.