Hummingbird Bran Muffins

Hummingbird Bran Muffins
Adapted from accessatlanta.com
Hummingbird Bran Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from accessatlanta.com

Ingredients

  • 1

    medium ripe banana

  • 3/4

    cup crushed pineapple with juice

  • 1/2

    cup plain nonfat or low-fat yogurt

  • 1/3

    cup agave nectar

  • 2

    eggs

  • 1

    teaspoon vanilla or coconut extract

  • 1/3

    cup coconut oil, melted

  • 1/2

    cup shredded coconut, unsweetened

  • 2

    cups wheat-bran flakes

  • 3/4

    cup unbleached all-purpose flour

  • 1/2

    cup whole-wheat flour

  • 1

    teaspoon baking powder

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1/4

    cup powdered sugar

  • 2

    teaspoons vanilla extract

  • 1

    teaspoon water

Directions

Preheat oven to 400 degrees. Line cups of a standard muffin tin with paper liners. Lightly coat with nonstick cooking spray. In a medium bowl, mash banana to a smooth texture. Stir in pineapple, yogurt, agave nectar, eggs and extract and mix thoroughly. Add coconut oil and shredded coconut and stir until thoroughly combined. In a large bowl, whisk together bran flakes, all-purpose flour, whole- wheat flour, baking powder, baking soda and salt. Pour banana mixture over dry ingredients and mix until just combined. Divide batter evenly among muffin cups. Bake for 15 to 20 minutes or until tops are golden brown and muffins spring back when touched. Remove to a rack to cool. In a small bowl, stir together powdered sugar, vanilla extract and water. Using a pastry brush, lightly glaze the top of each muffin.

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