Bran Muffins with Granola Topping | Kerry Sonn

There is something deeply satisfying about freshly baked bran muffins. The addition of the granola topping not only makes them even more delicious but also a textural dream.

Let me start of by saying that these bran muffins have no raisins in them because in my opinion, raisins have no place in muffins, bread or cakes. Again, my opinion.

What you’ll need for your bran muffins:

1 1/3 cups wheat bran

1 1/2 cups wheat bran flour

1/2 cup light brown sugar

1TBSP baking powder

1/2tsp bicarbonate of soda

1/2tsp salt

1/4tsp ground cinnamon

4TBSP butter, melted

1 large egg

1 cup coconut milk

1/4 cup maple syrup or honey

1tsp vanilla extract

1/4 cup of chopped coconut granola bar

In a bowl, combine the flour, bran, sugar, baking powder, bicarb, salt and cinnamon. Stir to distribute everything evenly.

Heat the butter in the microwave, for about a minute.

In a separate bowl, beat the egg, then add the milk, maple syrup and vanilla.

Thoroughly grease and a 12 cup muffin tin. Alternatively you could use paper muffin liners or baking cups.

The melted butter should be warm, not hot. Pour it slowly into the bowl with the liquid ingredients, whisking to incorporate it thoroughly.

Then add the liquid ingredients to the dry and fold gently with a wooden spoon to combine. Do not mix too long or too forcefully. The batter will still look lumpy but all dry ingredients should be incorporated.

Preheat the oven to 200 C.

Let the batter rest for 10 minutes while you clean up and wait for the oven to heat up.

Gently spoon the batter into the prepared muffin pan and top with the chopped granola bar. Get them into the oven. Bake for 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Cool in the pan for around 5 minutes, then turn out onto a wire rack to finish cooling.