Strawberry Coconut Bran Muffins
Serves: 12
  • 1 cup fresh strawberries, washed and chopped into chunks
  • 2 tsp fresh lemon juice
  • ½ cup turbinado sugar
  • 1¼ cups all purpose flour
  • ¾ cup whole wheat flour
  • ¼ cup bran
  • 4 tsp baking powder
  • 1 tbsp ground mixed spice
  • ½ tsp salt
  • ½ cup pecans, chopped
  • ¼ cup shredded coconut
  • 1 cup milk
  • ¼ cup oil, I used avocado
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  1. Preheat oven to 400F. Line 12 muffin cups with paper baking cups and set aside.
  2. Place strawberries in a bowl, add the lemon juice and toss. Add ¼ cup of the sugar and set aside.
  3. Sift the flours, baking powder, spice, and salt into the large bowl. Add in bran. Stir in remaining sugar, coconut and pecans, then make a well in the centre of the dry ingredients.
  4. Beat together the milk, oil, egg and vanilla then add in the strawberries. Add the wet ingredients into the centre of the dry ingredients, and mix together lightly to make a lumpy batter. Try not to overmix, you want LUMPS.
  5. Spoon mixture into the prepared muffin cups about ¾ full. Optional to top each muffin with a slice of strawberry and an additional sprinkle of sugar and coconut. That's what I did and they did turn out pretty darn stunning dontcha think?
  6. Bake for 20-25 minutes, or until tops are nice and brown. Test with toothpick for doneness. Cool on wire rack, serve warm or cooled.