You’ve heard of Morning Glory Muffins, but how about Early Bird Muffins? These are kind of “healthyish”, and a great way to use up half a can of coconut milk. The recipe comes from the Publix Bran Flakes box. Unlike Morning Glory Muffins, which have carrot & apple, Early Bird Muffins are made with crushed pineapple, banana and bran. And then there’s the coconut milk, which stands in for butter and oil.
The Early Bird Muffins recipe calls for a full can of coconut milk and makes more than 12 muffins, but it’s also a great recipe to halve when you need to use up a half can of coconut milk. For us, that is often since I make a lot of scaled down curry and Thai dishes. So far I’ve only made Early Bird Muffins as half batches or third batches. Improvisations like leaving out the banana and doubling the pineapple have also worked.
The original recipe doesn’t say whether you or not you need to drain the pineapple, so it’s up to you. If you drain it, the muffins will rise a little higher and have a slightly crumblier texture. With the pineapple juice they have less rounded tops and have more moisture. My favorite version is drained, but with a little extra pineapple and banana. These are probably difficult to ruin.
Update: If you want another good use for half a can of coconut milk, try a half batch of the Coconut Cauliflower Curry from A Couple of Cooks.
Early Bird Muffins
- 1 very ripe banana mashed with a fork (114 grams)
- 2 cups bran flakes cereal 100 grams
- 1 13.66 oz can coconut milk, regular (not lite)
- 1 large egg 52 grams
- 8 oz can crushed pineapple drained or undrained
- 1/2 cup light brown sugar 100 grams
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour 190 grams
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup chopped pecans toast them if you have time
- 1/4 cup unsweetened coconut
- Preheat oven to 375 degrees F. Grease a 12 cup muffin pan.
- In a large mixing bowl, combine the mashed banana, bran cereal, coconut milk, egg, pineapple, brown sugar and vanilla. Let the mixture sit for about 5 minutes while you mix together the dry ingredients. You may want to mix it around a little to crush the bran somewhat as it softens.
- In a separate bowl, stir together the flour, baking soda, salt and cinnamon.
- Add the flour mixture to the bran cereal mixture and stir just until mixed, then stir in the pecans and coconut.
- Divide the batter among the muffin tins. The recipe says ¾ full, so you should stick with that to be safe. My banana-free/extra-pineapple batter was thicker and I let the batter go almost to the top of the cups.
- Bake for 20 to 25 minutes (mine always take 25) or until golden and a toothpick inserted in the center comes out clean. The muffins will be very soft and moist at first, but their texture improves a bit as they sit.