Banana Coconut Bran Muffins

I have been tinkering with my bran muffin recipe for at least a year (probably made it like 15-20 times) and think I have settled on my recipe! I have reduced sugar, added banana for flavor and sweetness, used whole wheat flour and oats instead of white flour and how can you go wrong with coconut!?

Most muffin recipes might as well be called cupcakes because that's pretty much what they are, with a few nuts or dried fruit thrown in. These are not close to tasting like a cupcake, they are far better, and better for you. They are denser yet moist and full of flavor. Not to mention they are full of fiber! These are my staple muffin for my husband's lunches. I make a dozen and freeze them in a gallon size ziplock bag. You might think YUCK, frozen baked goods! But seriously you would never taste the difference. The key is unthawing them at room temp for a couple of hours (just in time for a mid-morning snack). One other note, I have tried meticulously mixing the dry and wet separately, making a well in the dry, then pouring the wet in and incorporating the two. Well, one day I was in a hurry and just tossed in and mixed the ingredients in the order listed and they turned out just as well! With other muffins the method really does matter, but with these guys, enjoy the simplicity of the"toss and mix."

Ingredients:
1 1/2 cup wheat bran
1 cup 2 % milk
1/3 cup vegetable oil
1 egg
2 large ripe bananas (300g), mashed thoroughly
1/4 cup packed brown sugar
1 tsp vanilla extract
1/2 cup whole wheat flour
1/2 cup whole rolled oats
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
3/4 cup shredded dried coconut

Instructions:
Preheat oven to 375 F. Line muffin pan (12 medium) with liners. Add milk to wheat bran and mix. Add each ingredient in the order listed mixing as you go. Evenly distribute into the muffin pan. Top each with a pinch of rolled oats and a pinch of coconut. Bake for 18 minutes or until a toothpick inserted into the muffin comes out clean.

Makes 12