Coconut Bran Muffins

Start your day with a super moist and tasty coconut bran muffin with a hint of cinnamon, vanilla, and brown sugar. 

These muffins are filled with wheat bran, which is the outer layer of the wheat kernel. These muffins are loaded with fiber yet are pretty light, likely because they contain actual wheat bran instead of bran cereal, which can also include other ingredients. 

For muffins made with bran cereal, be sure to try both raisin bran muffins and pumpkin raisin bran muffins. 

These muffins are also filled with toasted coconut. By toasting the coconut to a light golden, you add a wonderful toasty flavor to the muffins. 

Ingredients in these Coconut Bran Muffins:

Wheat Bran: The bran brings both fiber and flavor to the muffins. I used bran from Bob's Red Mill (not sponsored), which most grocery stores seem to carry. 

Toasted Sweetened Shredded Coconut: You can either buy toasted coconut or toast it yourself. To toast the coconut, spread it out on a quarter sheet pan and bake it for five minutes at 350 degrees F. After five minutes, stir the coconut and bake if for about two minutes more. The coconut should be light golden in color. 

Unsweetened Coconut Flakes: To prepare the coconut flakes, shred them in a mini food processor until they are fairly finely ground. 

Coconut Oil: It comes solid in a jar. To melt it, add the amount you will be using to a glass measuring cup and heat it briefly in the microwave. 

From the Pantry: Unbleached all purpose flour, light brown sugar, baking powder, baking soda, ground cinnamon, salt, and vanilla extract or vanilla bean paste. 

From the Refrigerator: Milk, buttermilk, and egg. 

To Make These Muffins:

These muffins are fairly easy to make but it helps to use an electric mixer to beat the liquid ingredients. If you don't have one, you can use a whisk and elbow grease. 

First, mix the wet ingredients together and then beat in the egg. In another bowl, whisk together the dry ingredients. 

After that, slowly beat the dry ingredients into the wet ingredients until everything is thoroughly combined. 

Next, scoop the batter into a 12-cavity paper lined muffin tin with a #16 (1/4 cup) cookie scoop. Portion the batter so that it comes just to the top of the cookie scoop. If you don't have the cookie scoop, you can simply measure 1/4 cup (not heaping) of batter into each muffin cavity. 

Finally, bake the muffins for about 15 to 18 minutes. Let them cool slightly before serving. They are delicious warm, either plain or with butter. 

Make-Ahead and Storage:

These muffins can be stored at room temperature in an airtight container for three or four days. You can also individually wrap each muffin and keep them in the freezer for up to 2 months. To serve, just thaw them and reheat briefly in the microwave. 

Serving Suggestions: 

These muffins are delicious warm served plain. They are also very tasty smeared with butter or jam. 

I actually had some leftover maple honey butter (recipe coming soon) I had made for pancakes and it was perfect spread over the center of these muffins. The maple honey combination was so flavorful with the bran and coconut. 

It's the last Monday of the month and time for Muffin Monday! 

• Banana Oreo Muffins from A Messy Kitchen
• Chunky Monkey Muffins from A Day in the Life on the Farm
• Coconut Bran Muffins from Karen's Kitchen Stories
• Double Chocolate Guinness Muffins from Food Lust People Love
• Pumpkin Snickerdoodle Muffins from Jolene's Recipe Journal

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

 

Coconut Bran Muffins

Yield: 12 muffins

Author: Karen Kerr

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

Start your day with super moist and tasty coconut bran muffin with a hint of cinnamon, vanilla, and brown sugar. 

Ingredients

• 3/4 cup whole milk
• 1/4 cup coconut oil, melted
• 1/4 cup buttermilk
• 1/2 teaspoon vanilla extract or vanilla bean paste
• 1 egg
• 1 1/4 cups (191 grams) unbleached all purpose flour
• 1 1/4 cups (75 grams) wheat bran
• 3/4 cup packed light brown sugar
• 1/2 cup (60 grams) sweetened shredded coconut, toasted (see note in ingredient section above)
• 3 tablespoons unsweetened flaked coconut, ground in a small food processor
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Instructions

1. Heat the oven to 375 degrees F and line a muffin pan with 12 muffin liners.
2. In a large bowl, beat the milk, coconut oil, buttermilk, and vanilla. Beat in the egg until thoroughly combined.
3. In another large bowl, whisk together the flour, bran, sugar, coconuts, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients, one cup at a time, beating well on low between additions.
5. Scoop 1/4 cup of the batter into each muffin cavity. Bake the muffins for 15 to 18 minutes, until a toothpick comes out clean when inserted in the middle. Cool for about 15 minutes before serving.

Nutrition Facts

Calories

196

Fat (grams)

8 g

Sat. Fat (grams)

6 g

Carbs (grams)

31 g

Fiber (grams)

3 g

Net carbs

27 g

Sugar (grams)

16 g

Protein (grams)

4 g

Cholesterol (grams)

16 mg

https://www.karenskitchenstories.com/2025/09/coconut-bran-muffins.html

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Recipe adapted from Cooking with Coconut: 125 Recipes for Healthy Eating. I received a promotional copy of the book.