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Early Bird Muffins

Early Bird Muffins

Bran muffins made with bran flakes cereal and coconut milk.
Course Breakfast
Cuisine American
Keyword Bran Flakes, Coconut Milk, Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12


  • 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.


If you throw in a full can of crushed and undrained pineapple you'll get a wet batter that bakes up with less rounded tops.  The muffins will be dense and moist.  If you drain the pineapple you'll get flakier muffins with higher tops.