Blueberry, walnut and bran muffins

Blueberries, wheat bran and walnuts make a sturdy muffin for breakfast or the freezer.

16 serves (one muffin) · 40 minutes

Ingredients

• 60 g wheat bran
• 180 g wholemeal plain flour
• 25 g sweetened shredded coconut
• 30 g chopped walnuts
• 1 tsp each baking powder and bicarbonate of soda
• 240 mL unsweetened vanilla almond milk
• 170 g honey
• 5 mL vanilla extract
• 180 g unsweetened apple purée
• 30 mL coconut oil, melted
• 2 large eggs
• 340 g blueberries

Method

1. Heat the oven to 200°C conventional or 180°C fan-forced. Line 16 muffin holes.
2. Mix the bran, flour, coconut, walnuts and raising agents. Separately whisk milk, honey, vanilla, apple purée, oil and eggs. Fold the wet mixture into the dry ingredients, then add the berries.
3. Divide between the cases and bake for 18 to 20 minutes, until a skewer comes out clean.

Nutrition is approximate per serve (one muffin). Actual values vary with brands and serving size. Optional sides and toppings are excluded.